Jade Mistress
Total time: 35 minutes
Servings: 4
Note: From Sara Southern for Red Pearl Kitchen. To make the red chile vodka, steep 1 to 2 Thai red chiles (dried), depending on how spicy you want it, in 10 ounces vodka at room temperature for one day. To make a simple syrup, combine equal parts sugar and water in a small saucepan over medium heat until the sugar dissolves; allow to cool before using.
2 ounces lime juice
1 ounce lemon juice
1 ounce orange juice
1 ounce plus 4 teaspoons
simple syrup, divided
1/2 cup peeled, finely diced Granny Smith apple, plus extra for garnish (about 1 apple)
16 Thai basil leaves, torn
10 ounces chile-steeped vodka
1. In a small bowl, combine the lime juice, lemon juice, orange juice and 1 ounce simple syrup. This makes 5 ounces sour mix.
2. In a pitcher, muddle the diced apple, 12 of the basil leaves and the remaining 4 teaspoons simple syrup. Add the vodka and 4 ounces of fresh sour mix, discarding the remaining sour mix.
3. Pour half the mixture into a cocktail shaker with ice. Shake and strain it into two chilled martini glasses. Garnish each with a Thai basil leaf and diced apple. Repeat with the remaining mixture to make two more drinks.
