Eosinophilic Esophagitis Friendly Herbal Daiquiri with Fresh Herbs
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Learn more →Ingredients
2 servings
For the herb simple syrup
- ½ cup granulated sugar
- ½ cup water
- ¼ cup fresh basil leaves, loosely packed
- ¼ cup fresh mint leaves, loosely packed
For the cocktail
- 3 oz white rum
- 1 ½ oz fresh lime juice (from about 2 limes)
- 1 oz herb simple syrup (from above)
- 6–8 fresh basil or mint leaves, for muddling
- 1 cup ice cubes
For serving
- 2 small fresh herb sprigs (basil, mint, or tarragon), for garnish (optional)
- 2 thin lime wheels, for garnish (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat, add the basil and mint leaves, and let steep for 10 minutes until the syrup is fragrant and lightly green-tinted.
- 2
Strain the syrup through a fine mesh strainer into a small jar or bowl, pressing the herbs gently to extract their flavor. Discard the spent herbs. Let the syrup cool to room temperature before using.
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