2 ounces Thai Basil and Peppercorn-infused Rougaroux Rum

.75 ounces lime

.5 ounces chili simple syrup

Insert three sprigs of Thai basil and six peppercorns into the bottle of rum and allow to rest for 48 hours in a cool and dark place.

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For the chili syrup, seed three Thai chilis and simmer in a cup of water for 15 minutes; then incorporate a cup of sugar.

Combine the ingredients in a blender and add a cup of ice. Blend until smooth and serve in a stemmed coupe with a sprig of Thai basil mounted on top.

Enjoy this spicy, yet refreshing, drink with your favorite bahn mi.

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Thai Frappe