Thai Ginger Lime Cooler

• Ginger-Basil Infused Rum (Makes enough for 6 cocktails.)
• 12 ounces white rum
• 2 tablespoons fresh ginger, julienned
• 1 handful Thai basil leaves
• Thai Ginger Lime Cooler
• 2 ounces ginger-basil infused rum
• 1.25 ounces ginger liqueur
• .75 ounces lime juice, freshly squeezed
• 3 dashes orange bitters, such as Regan's
• 8 Thai basil leaves
• 1 slice jalapeno pepper (optional)
• club soda

1. Place all ingredients for the infused rum in a non-reactive container, cover, and let sit at room temperature, stirring occasionally for 4 to 48 hours.
2. Strain the liquid through a fine mesh sieve. Store at room temperature. Keeps a really long time.
3. Fill a cocktail shaker two-thirds of the way with ice. Add first 4 ingredients and 4 of the basil leaves. Shake vigorously for 20 seconds until very cold.
4. Fill a chilled Collins glass with ice and the remaining 4 basil leaves. Strain the cocktail into the glass.
5. Add several ounces of club soda and, if desired, the slice of jalapeno. Stir gently, and enjoy.

gingerbasil, white rum, fresh ginger, handful, ginger, gingerbasil, ginger liqueur, lime juice, orange bitters, basil, pepper, club soda

Taken from food52.com/recipes/421-thai-ginger-lime-cooler (may not work)