Summer Sippers: Thai Gimlet

Revered for its timeless craft cocktails, intimate Hollywood ease and ode to local flavors, Portland’s Driftwood Room at Hotel deLuxe returns this summer with a bill of new cocktails embellished with fresh herbs from Hotel deLuxe’s rooftop garden and olive oil and lavender harvested from Oregon’s adored Red Ridge Farms.  

Now through the end of summer, head to the Driftwood Room to sample one of their new cocktails. And if you’d like to attempt your bartending skills at home, here is one of many herb inspired cocktails you will find on the drinks menu, courtesy of Mike Robertson, lead bartender at the Driftwood Room.

THAI GIMLET
Add all ingredients to mixing tin with ice, shake and strain into a martini glass. Garnish with a basil leaf laid on top that has been slapped between your hands to release aroma.

1 1/2 oz Mekhong rum

3/4 oz Domaine de Canton

3/4 oz lime juice

*1/2 oz basil simple syrup

*basil simple syrup – equal parts boiling water and sugar. Stir until dissolved and add 8 medium basil leaves that have been squeezed together in your hand. Let stand for one hour stirring every fifteen minutes. Cool before using.