Basil & Honey Daiquiri
Basil & Honey Daiquiri
The Basil & Honey Daiquiri is a twist on the simple classic that contains rum, sugar and lime. By adding basil you get a sweet herbal note that provides a big lift in the cocktail and the honey adds a great texture that compliments both the rum and the basil. This is a beautifully subtle, herbaceous cocktail, perfect for a spring-time bar hire.
White Rum, Lime Juice, Honey, Fresh Basil – Nick N Nora*
*premium glassware pictured, event glassware may differ.
A twist on the classic rum cocktail, the Basil & Honey Daiquiri could be a great addition to your mobile bar hire.
This summery, herbaceous cocktail gives a modern and invigorating spin to a classic drink and works brilliantly as part of a rum-based cocktail menu.
The Basil & Honey Daiquiri is the perfect drink for a summer bar hire and would go great alongside some other rum-based summer classics such as a Mojito or a Mai Tai. If you want to stick with a herbal theme for your menu, you could even consider a Strawberry and Basil Mojito or a Basil Gin Fizz.
Basil works as a great alternative in any cocktail that includes mint, so if you want to try a herb-y spin on your favourite minty cocktail, like the South Side or the Mint Julep, just let your event organiser know.
The Basil & Honey Daiquiri has a mild and moreish flavour but it hides a good kick of white rum, for those wanting to serve some lower-alcohol cocktails or longer drinks alongside it there are some great options including mocktails and a range of beers.
If your keen to wow your guests with some other intriguing flavours there are a bunch of modern cocktails containing some adventurous ingredients like the Eastern Sour, a tiki-style twist on the classic Whiskey Sour which adds orange juice and orgeat (a syrup made from almonds.)
If you’re planning a menu that includes the Basil & Honey Daiquiri and want to know more about what drinks you might want to accompany it be sure to speak to your event organiser about your options or check out some other rum-based, herbaceous, or sour-style cocktails from our list.
The Daiquiri was introduced to America when a US Army officer bought the recipe back to the Army and Navy Club in Washington DC.
Unlike most classic cocktails the history of the Daiquiri is well recorded. An American engineer, Jennings Cox, working in a Cuban mine called Daiquiri, in southeast Cuba in the 1890’s, is said to have mixed his ration of rum with lime juice and sugar for some guests. He recorded this all in his own journal, so we can accurately attribute the drink to him.
Basil Woon wrote in his 1928 book, When it’s Cocktail Time in Cuba, “The boys used to have three or four every morning. Most of them worked in the Daiquiri mines, the superintendent of which was a gentleman named Cox – Jennings Cox”.
Myths & Legends
Whilst Jennings Cox certainly deserves the credit of being the first to write and publish a recipe for the Daiquiri, it’s likely that a simple mixture of rum, lime and sugar existed in some form or another long before Cox’s creation in the 1890s.
Difford’s Guide, lists a recipe for a Basil & Honey Daiquiri that is nearly identical to this one, writer, Simon Difford, claims to have invented the drink in 2005.
Owner and Bartender of New York bar, Booker And Dax, Dave Arnold, is renowned for his Thai Basil Daiquiri, for which he freezes Thai basil leaves in liquid nitrogen before muddling into a powder and combining with the usual Daiquiri ingredients.
Ingredients & Equipment
We recommend using a good white rum for a Basil & Honey Daiquiri like Flor De Cana Extra Dry. Or for a richer, deeper flavour, you could try a gold rum like Barcardi Heritage.
- 50ml White Rum
- 25ml Lime Juice
- 12.5ml Runny Honey
- Handful of Basil Leaves
- Basil Leaf to Garnish
- Hawthorne Strainer
- Fine Strainer
- Mexican Elbow
- Martini Glass
- Cubed Ice
- Chill your Martini glass in the freezer or fill it with ice
- Take your Boston glass or small tin
- Using your jigger to measure, add the rum and honey to the shaker
- Using your Mexican elbow and your jigger to measure, squeeze 25ml of lime juice and add it to the shaker
- Strip between 5 and 10 basil leaves from their stems and add them to the shaker
- Fill your shaker with cubed ice and seal using your Boston tin or lid
- Shake vigorously for 10-15 seconds or until your tin is very cold
- Remove your glass from the freezer or empty of ice if necessary
- Using your Hawthorne strainer and your fine strainer double strain the cocktail into your chilled Martini glass
- Garnish with a basil leaf
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.