Thai Ginger Lime Cooler drink is built around the bones of a traditional daiquiri, a classic cocktail composed of rum, lime juice, and sugar. The twist is a bouquet of Thai flavors: ginger, Thai basil, and (optionally) green chile pepper.


Ginger-Basil Infused Rum (Makes enough for 6 cocktails.)

  • 12 ounces white rum
  • 2 tablespoons fresh ginger, julienned
  • 1 handful Thai basil leaves

Thai Ginger Lime Cooler

  • 2 ounces ginger-basil infused rum
  • 1.25 ounces ginger liqueur
  • .75 ounces lime juice, freshly squeezed
  • 8 Thai basil leaves
  • 1 handful Thai basil leaves
  • 1 slice jalapeño pepper (optional)
  • soda water


  • CPlace all ingredients for the infused rum in a non-reactive container, cover, and let sit at room temperature, stirring occasionally for 4 to 48 hours.
  • Strain the liquid through a fine mesh sieve. Store at room temperature. Keeps a really long time.
  • Fill a cocktail shaker two-thirds of the way with ice. Add first 3 ingredients and 4 of the basil leaves. Shake vigorously for 20 seconds until very cold.
  • Fill a chilled Collins glass with ice and the remaining 4 basil leaves. Strain the cocktail into the glass.
  • Add several ounces of club soda and, if desired, the slice of jalapeño. Stir gently, and enjoy.

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