Green Goblin

Thai basil gives this baijiu- and rye-based cocktail its bright, peppery flavor and striking jade hue.

Makes
1 cocktail
Time
10 minutes, plus infusing time

PHOTO: HEAMI LEE • FOOD STYLING: JESSIE YUCHEN

Published on October 14, 2024

Bartender Ian Pekar developed this verdant cocktail starring Kinmen Kaoliang light-aroma baijiu and Rittenhouse rye for the Taiwanese restaurant Wenwen in Brooklyn, New York. The vegetal undertones of the sorghum-based Chinese spirit complement the spice and woodiness of the rye whiskey and the peppery, licorice-like flavor of the Thai basil. The restaurant uses a sous vide machine to infuse water with Thai basil stems for the syrup, but in this version adapted for at-home bartenders, steeping the fragrant herb in hot water also works nicely.

Featured in “Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail” by Megan Zhang.

Ingredients

For the Thai basil syrup:

1¼ cups Thai basil leaves and stems
2½ cups sugar

For the cocktail:

6 Thai basil leaves
1 oz. rye whiskey
¾ oz. fresh lime juice
½ oz. light-aroma baijiu
1 tsp. absinthe
Lemon peel, for garnish

Instructions

Step 1

Make the Thai basil syrup: To a 1-quart jar, add the basil and 2 cups of hot water, seal, and set aside at room temperature to infuse for 1 hour. Strain the infused water through a fine-mesh strainer over a large liquid measuring cup (discard the basil), then pour it back into the jar. Add the sugar and stir until completely dissolved. The syrup can be stored in the fridge for up to 1 week.

Step 2

In a cocktail shaker, muddle the basil and ¾ ounce of the basil syrup until deep green, 20–30 seconds. Fill the shaker halfway with ice, then add the whiskey, lime juice, baijiu, and absinthe. Shake until chilled, about 15 seconds, then double strain into a double old-fashioned glass filled with a large ice cube, garnish with the lemon peel, and serve.