Name: Basil-Lime Rum Fizz
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 1 drink (plus extra basil syrup)
Ingredients: 1/2 cup sugar; 1 teaspoon black peppercorns; 1/2 teaspoon allspice berries; 1 cup packed fresh basil, plus 2 leaves; 1/2 small lime, cut into wedges, plus 1 wedge for garnish; 1 1/2 ounces light rum; 1/3 cup chilled nonalcoholic ginger beer; 1/2 ounce dark rum

Level: Easy

Total: 1 hr 45 min (includes refrigeration)
Active: 25 min

Yield: 1 drink (plus extra basil syrup)

Ingredients

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1/2 cup sugar

1 teaspoon black peppercorns

1/2 teaspoon allspice berries

1 cup packed fresh basil, plus 2 leaves

1/2 small lime, cut into wedges, plus 1 wedge for garnish

1 1/2 ounces light rum

1/3 cup chilled nonalcoholic ginger beer

1/2 ounce dark rum

Directions

Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.