True, the techniques at the Momofuku team's high-tech East Village bar verge on space-world crazy: Centrifuges! Red-hot pokers that are 1,500 degrees! But how startlingly simple the resulting drinks are. The Basil Bixby and its brother drink, the Bangkok Daiquiri, use liquid nitrogen to powderize basil. Thankfully, a blender is an easy substitute, infusing the gin base with basil's bright and green essence. To see more of our 2012 Best Cocktail recipes, click here.
Recipe adapted from Booker and Dax, New York City, NY
7 to 8 fresh basil leaves
2 ounces Tanqueray gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
In a blender, add the basil and gin. Blend until the basil is puréed. Using a fine-mesh sieve set over a small bowl, strain the liquid and discard the solids. In a cocktail shaker filled with ice, add the infused gin, lemon juice and simple syrup. Shake until well mixed, about 30 seconds. Strain into a glass coupe. Serve.