Spicy Thai Basil Syrup

30 grams Thai basil
140 grams water
140 grams sugar
3 - 5 grams Heaven Facing Chili

Make Spicy Thai Basil Syrup

• In a small pot, combine water, sugar, and Heaven Facing Chili. Cook on low-medium heat, allowing it to simmer for 10 minutes. Drain the mixture to separate the simple syrup from the chilies
• Prepare an ice bath on the side
• Boil water in a separate pot, then add Thai basil and blanch for 30 seconds
• Remove the blanched Thai basil and immediately transfer it to the ice bath
• Once the basil has cooled completely, strain and wring it to remove excess water
• In a blender, combine the blanched basil and syrup. Blend until the Thai basil is finely chopped
• Strain the simple syrup using a fine mesh strainer or cheesecloth. Store it in the fridge for later use

Make Cucumber Water

• Cut the cucumber into small pieces
• In a blender, combine the cucumber pieces with water and blend well
• Strain the mixture using a fine mesh strainer or cheesecloth to extract the cucumber water
• In a cup filled with ice, combine the cucumber water with a splash of spicy Thai syrup. Stir well to incorporate the flavors.