Thai Basil Punch

So, I actually got the idea for this drink from watching the show "Chopped". In the "Mystery Basket", contestants found (among other things) coconut water and Thai basil, and one guy made a syrup for his dessert.

For the drink:

:Thai Basil Punch:

2 oz. Bourbon (Russel's Reserve)
.75 *Thai Syrup
.5 Torani Amer (Picon) (or Amaro CioCiaro if you got it)
.5 Lemon
dash (barspoon) of lime
2-3 dashes/12 drops of Fee's Whiskey Barrel Aged Bitters

Shake it all up with chipped/cracked ice. Pour, unstrained, into chilled double old-fashioned glass. Top with crushed/shaved ice. Insert shorter spoon-straw, or shorter cocktail straw and garnish (Thai basil or lime).

*To make Thai Syrup: reduce, by boiling, two cans (17.5 oz. each) Coconut water w/ pulp, by half. Add leaves of 8 sprigs of Thai basil, (Microplane) zest of one lime, add 16 oz. of sugar, stir to dissolve sugar. Reduce heat to low-simmer for 20 minutes, stirring occasionally. Remove from heat and let cool. Once cool, strain and bottle. Refrigerate. Should keep for a couple of weeks. If you add some alcohol, it will keep longer. Half an ounce of Batavia Arrack (stirred in when cooling process begins) would be a good choice, or vodka or other neutral spirit.

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