Arthur Arun

45 ml (1.5 oz) White rum

15 ml (0.5 oz) Ginger liqueur (e.g.

Domaine de Canton)

15 ml (0.5 oz) Tamarind syrup

20 ml (0.75 oz) Fresh lime juice

45 ml (1.5 oz) Coconut water (unsweetened)

7.5 ml (0.25 oz) Lemongrass syrup

2 dashes Angostura bitters

1 tsp Chili-lime salt (for rim)

1 sprig Thai basil sprig

1 piece Lime wheel

Step 1 - Chill a double rocks glass. Rim the top by moistening it with the lime wheel and dipping into chili-lime salt; set aside.

Step 2 - In a shaker, add white rum, ginger liqueur, tamarind syrup, lemongrass syrup, fresh lime juice, and coconut water.

Step 3 - Fill the shaker with ice and shake hard for 12–15 seconds to chill and integrate.

Step 4 - Double strain into the rimmed glass over fresh ice to keep the texture smooth.

Step 5 - Dash Angostura bitters over the top. Clap the Thai basil sprig between your palms to release aroma, then garnish alongside the lime wheel. Serve immediately—one electrifying lap to the podium.