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“Tyler Oakley’s My Ty Thai Mai Tai” - A classic!

YOU WILL NEED:

  • Thai Chili Rum
  • Lemongrass Simple Syrup
  • Lime
  • Thai Basil
  • Dark Myers Rum
  • Pineapple Juice

THIS IS HOW YA DO IT:

  1. Lemongrass simple syrup: Chop fresh Asian lemongrass. Throw it in a pot with equal parts water and sugar. Let it simmer. Taste it and you’ll know when it’s done.
  2. Thai Chili Rum: Take the seeds out of the Thai chilis and soak the chilis in the rum for about an hour.
  3. Pick some Thai basil leaves, throw it into the shaker. MUDDLE IT UP!
  4. Squeeze in half a lime per drink.
  5. Add a shot of lemongrass simple syrup.
  6. Add ice to the shaker and add a shot of chili rum per drink.
  7. Add pineapple juice and ~*shake it up!!*~
  8. Pour into a glass and top it off with dark rum.
  9. Take it to the face!!

“Hey Tyler, what do your videos and my period have in common?”

“What, Mamrie.”

“They both come out very infrequently, but are highly anticipated by a large group of men.” 

Originally posted by thecarolinebelle

Every Breath You Tikka Masala Burger
Season 2, Episode 9: Beefsquatch

India may not consume much beef, but this all beef patty topped with masala basmati and thai basil is as delicious as it sounds and then some.  Comes with a side of soft sweet and spicy masala covered potatoes.  Recipe’s below!

Keep reading

THAI BOMBER MARTINI

Ingredients:

Jalapeño
Grapefruit
Thai Basil leaves
1 oz. (30 ml) simple syrup (recipe below)
6 oz. (180 ml) Gin
½ oz. (15 ml) Dry Vermouth

Sugar, for garnish
Chili powder, for garnish 

Preparation:

 Spread the sugar into a thin layer on a plate larger than the rim of the martini glasses. Sprinkle chili powder over the sugar.  Cut a grapefruit in half and lightly run the rim along the flesh of the fruit to wet the rim. Dip the rim into the chili and sugar on the plate.

2. Using the citrus reemer, make 8 long grapefruit strips. Place the strips into the shaker. Cut the jalapeño in half and add one or both halfs into the shaker (depending on how much spice you want). Lastly add the thai basil leaves to the shaker (I used about 20 leaves).

3. Pour the simple syrup into the shaker. Lightly muddle all of the ingredients together to release the oils from the zest, jalapeño and basil. Take care not to break the basil leaves up too much.

4. Add ice to the shaker. Pour in the gin and vermouth. Cap the shaker and vigorously shake for at least 30 seconds.

5. Strain and pour the martinis into the prepared glasses, careful not to wash off the rim sugar.