I am overrun with Thai Basil. And honestly, that’s not such a bad thing. When the cold winds of winter are blowing  I’ll be happy to have an extra large stash of pesto in the freezer. I may even make some Thai Basil simple syrup, for some future Old Fashioned experiments. But I know what you’re thinking. What about now? What will we make with the Thai Basil RIGHT NOW?

We’ll make this beautifully colored, kind of sparkly, Raspberry Thai Cooler. Then we’ll sit on the porch and enjoy it and just live for the moment.

Raspberry Thai Cooler

1.5 oz Gin (I used Tanguerey)
8 raspberries (fresh or frozen)
8-10 Thai Basil leaves
juice of 1/2 a lime
1/2 oz simple syrup
seltzer

Muddle the raspberries and basil in the Gin. Add the lime juice and simple syrup and shake with ice. Strain through a fine mesh strainer into a tall glass with ice and top off with seltzer. Garnish with some basil leaves.

Now go sit on the porch.