Final perfection of Mixology Experiment #22: Basil Habanero Rumtini
This is my favorite cocktail right now... and it's not even close.
I got the idea from Bread Fruit (a small rum bar and restaurant in downtown Phoenix), but I have made it my own.
The recipe calls for fresh basil, lime and Habanero with Wray and Nephew Overproof rum and Lillet Blanc. However, at $21 a bottle, you don't really need to use the Wray and Nephew Overproof (although it's really special and aromatic). The reason is, once you have added the bold flavor of the basil and Habanero, the precise flavor of the rum becomes less important. Don't get me wrong, you still need a quality rum. I have found that Calidao Original white Jamaican rum ($8.99 a bottle) is perfect.
Thoroughly muddle a full handful of fresh basil leaves in your shaker. Add 3 ounces Calidao, 2 ounces plain margarita mix, 1 ounce Lillet Blanc, 3/4 ounce simple syrup, and the juice of a whole key lime. Cut two slices of Habanero into quarters and toss in as well. Add crushed or chipped ice and shake vigorously till ice crystals form on the outside of the shaker. Pour through a strainer into a chilled martini glass.
If you can't handle a lot of spice, cut the Habanero portion in half. enjoy!
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