Strawberry Thai Basil Caipirnha Recipe

Prep fruit and herbs

Hull and quarter 3 fresh strawberries. Wash and gently pat dry 8 Thai basil leaves. Cut 2 key limes in half crosswise.

Muddle

In a sturdy mixing glass or an Old Fashioned glass, add the quartered strawberries, Thai basil leaves, and 0.25 tsp granulated sugar (optional for extra texture). Squeeze the 4 lime halves over the fruit into the glass, dropping one or two of the spent halves in for extra juice if desired. Use a muddler to press and twist firmly 8–10 times until the strawberries are broken down, basil is fragrant but not shredded, and the mixture is juicy.

Add spirit and sweetener

Pour 2.5 oz cachaça (or light rum) and 0.5 oz simple syrup into the muddled mixture. Stir 6–8 times with a bar spoon to incorporate and dissolve remaining sugar and to lightly chill the mixture.

Fill a highball or rocks glass with crushed ice or large cubes about three-quarters full. Strain the muddled mixture over the ice using a fine-mesh strainer or Hawthorne strainer to remove seeds and large bits of basil/strawberry. If you prefer more texture, double-strain can be skipped.

Top with 3 oz chilled Topo Chico (or other sparkling mineral water). Gently stir once or twice to lift the muddled mixture into the bubbles without flattening the soda.

Garnish with a sprig of Thai basil and a strawberry slice on the rim. Optionally slap the basil between your palms first to release aromatics before placing it as garnish.

Serve immediately with a straw. Taste and adjust: if it needs more brightness, add a splash more lime; if too tart, add 0.25 oz more simple syrup.