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¼ blood orange section
½ pint loosely packed Thai basil leaves (available at Asian grocery stores, or substitute sweet basil)
2 ounces distilled water
½ ounce freshly squeezed lime juice
½ ounce simple syrup
¾ ounce pasteurized liquid egg whites*
1 Thai basil leaf, reserved from half pint
In a pint mixing glass, add blood orange section and Thai basil leaves (reserve 1 leaf for garnish) and press with several times with a cocktail muddler. Add distilled water, lime juice, simple syrup and pasteurized egg whites. Shake for 6 seconds to froth. Fill glass with ice and shake for an additional 6 seconds. Strain mixture into a chilled cocktail glass, garnish with a Thai basil leaf and serve.
*Consuming unpasteurized egg whites during pregnancy is not advised due to the risk of salmonella.