As I may have mentioned before, the Gimlet was the first drink I ever really loved. Like most first loves, it had its problems: A little underdeveloped, and kind of standoffish if you used too much gin. Most importantly, though, I just started looking for variety.

With a little time on my hands and the all the resources of Ithaca at my disposal, I came up with my own version of my old favorite drink. Based around flavored simple syup, the drink is not so much reminiscent of the Gimlet as it is of other fresh lime drinks, like the Pegu Club or even the Kamikaze. To balance the obscene price of limes in Ithaca, I made liberal use of a cheap, plentiful summer herb: Thai basil.

Unlike its Italian counterpart, Thai basil’s leaves are usually darker and larger, and the flavor is sharp, strong, and sweet. In general, it makes an excellent substitute for mint in drinks like Mojitos. It also provides the basis for this drink, which I named after the variety I was using: Siam Queen.

Siamese Gimlet

1/2 oz Thai basil syrup

To make the syrup, you’ll need a stove, a blender or food processor, granulated sugar and Thai basil, which you can find it at any Asian grocery, or at the Ithaca Farmer’s Market. Wash a handful of the basil and set it aside. Next, heat equal parts sugar and water (I recommend one cup of each) over medium to medium-low heat on a burner, stirring frequently until the sugar has dissolved. Bring the mixture just to a boil, and throw in the basil; let it sit for about a minute until very wilted, then remove the entire pot from the stove and allow it to cool for at least a half-hour.

Take the cooled syrup and pour about a half-cup of it into the blender. Pulse the blender until the basil has been completely integrated into the syrup, using a spatula to make sure there are no whole leaves sticking to the sides. Pour the syrup into a jar or bottle, and repeat with subsequent half-cup batches until finished. For best results, let the syrup cool for another several hours before using it in cocktails.

For the Siamese Gimlet, combine the gin, lime juice, and syrup, shake with ice, and pour into a cocktail glass; garnish with a lime wedge if desired. Any gin works with this, but my personal favorite is Plymouth, a dry, citrus- and herbal-flavored type that neither ignores nor overdoes the juniper notes. The freshness of the juice and gin balance the prominent flavor of the basil, creating a sultry-sweet drink with a pleasant finish.

For a drink that’s similar to this, check out Jeffrey Morgenthaler’s Richmond Gimlet, my inspiration for this drink: It’s gin, lime juice, simple syrup, and a sprig of mint shaken together and strained into a cocktail glass. Much like the Siamese Gimlet, it’s been an instant favorite with nearly everyone I’ve made it for.