Siam Queen

A lime green concoction utilizing Thai basil and gin, served in a crystal nick and nora glass sitting on a brown wicker table.



Thai basil leaves

1 1/2 oz.


3/4 oz.

prickly pear liqueur

3/4 oz.

lime juice

1/2 oz.

honey syrup

2 dashes

lavender bitters

Glassware & Tools:

  • Coupe Glass

  • Boston Shaker

  • Jiggers

  • Muddle

  • Hawthorne Strainer

  • Conical Strainer

Who else loves a piping-hot bowl of pho? There’s just something about the traditional Vietnamese soup that is incredibly satisfying… Perhaps it’s the from-scratch broth or the house-made rice noodles… Whatever it is, it’s absolutely delicious. What I enjoy most is the plate of fresh ingredients you receive with the soup. My personal favorite of these is the Thai basil.

Thai basil is native to Southeast Asia and was cultivated to provide distinctive traits and a robust flavor. Thai basil tastes nothing like the traditional basil you may think of… Rather, it’s slightly spicy and highlights notes of anise and licorice. The most common variety grown here is the United States is ‘Siam Queen’ – Which seemed like a fitting name for the cocktail.

Naturally, an herb as unique as this must be incorporated into a cocktail!

Pairing the Thai basil with honey helps mellow the spice a bit and incorporates some floral qualities. The gin compliments the Thai basil effortlessly while the prickly pear liqueur adds a gentle fruity note. Every good cocktail needs a bit of citrus, so lime juice did the trick. And the lavender bitters really round the flavor overall – adding just a tad more floral on the nose.

How to Make:

  1. Place Thai basil leaves along with honey syrup into the base of your Boston Shaker and muddle
  2. Then add additional ingredients as well as ice
  3. Seal and shake until well chilled
  4. Double strain into a nick and nora glass


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