Thai Gin and Juice
By OcadoLife
Published on 09 August 2022
Toast hot summer nights with a Thai Gin and Juice, featuring a heady mix of mango, lime and thai basil syrup, all whizzed up with gin. No blender? No problem! Food stylist and writer Emily Jonzen suggests swapping the mango chunks for tinned mango pulp and stirring with the lime juice, gin, syrup and some crushed ice. To mix up cocktail hour, give Emily’s Mojito Slushie a try too.Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 200 g of golden granulated sugar
- 4 dried lime leaves
- 10 g of thai basil (approx.), plus extra leaves to serve
- 1 x 400g tin mango chunks in juice (we used biona organic mango chunks in mango juice)
- 2 limes, juiced
- 100 ml of gin (vegan if required)
- 4 slices of fresh mango (optional)
Method
Step 1
To make a sugar syrup, put the sugar in a small heavy-based saucepan with 200ml water and heat gently, swirling occasionally to encourage melting.Step 2
Once the sugar has dissolved, increase the heat and boil for 1 min. Remove from the heat and add the lime leaves and thai basil. Set aside for 1 hr to infuse and cool, then strain into a clean jar and chill until needed; the syrup will keep in the fridge for up to 1 month and is delicious drizzled over ice cream or added to tonic.Step 3
In a blender, blitz the mango chunks and juice, lime juice, gin, 125ml of the sugar syrup and a large handful of ice until smooth. Divide between 4 daiquiri or large martini glasses and garnish with sliced mango (if using) and a few thai basil leaves.