Thai Basil-Infused Vodka
Infusions
Technique from BKK Social Club, Bangkok — #14 World's 50 Best Bars 2024. Philip Bischoff uses Thai botanicals in his Asian-South American fusion cocktails.
Ingredients
- Vodka750 ml
- Fresh Thai Basil Leaves60 grams
Method
- 1.Rinse and dry Thai basil leaves thoroughly.
- 2.Lightly bruise leaves by clapping between hands.
- 3.Combine with vodka in a sealed jar.
- 4.Infuse at room temperature for 24 hours only — green herbs over-extract.
- 5.Fine strain through cheesecloth, pressing gently.
- 6.Bottle and refrigerate. Use within 1 week.
Notes
- Vibrant green color with anise-licorice aroma.
- Use in Thai-inflected Martinis, gimlets, or with lychee.
- Refrigerate to preserve color — fades with air exposure.
Batch scaling
Common batch sizes for the Thai Basil-Infused Vodka. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Vodka | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Fresh Thai Basil Leaves | 60 grams | 120 grams | 240 grams | 480 grams | 960 grams |
Scale to any batch size — instantly
Open the calculator to scale the Thai Basil-Infused Vodka by servings, bottle fill, or container volume. Unit conversion built in.
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