Sabai sabai is the Thai phrase for feeling relaxed, comfortable and entirely at ease, and this cocktail was designed to deliver that in a glass. It is a modern creation rather than an old village tradition: it was developed as the signature serve of Mekhong, the amber Thai spirit bottled since the 1940s, and it has since become the welcome drink handed to arriving guests at hotels and bars across the country. No single bartender or date is reliably credited with inventing it, and we would rather say so than make one up.

The spirit is usually called Thai whisky, although it is made mostly from sugar cane and molasses with some rice spirit, which puts it closer to a spiced golden rum. Shaken with lime, a little syrup and bruised Thai basil, then topped with soda, it becomes a tall, cool, faintly aniseed highball. It is light enough for a hot afternoon and simple enough to make in a jar, which is exactly the level of effort a relaxing drink should demand.

Simple syrup

Ingredients

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water

The cocktail

Ingredients

• 3 oz (90 ml) Thai whisky
• 1 2/3 oz (50 ml) fresh lime juice
• 1 1/3 oz (40 ml) simple syrup
• 12 Thai basil leaves
• 2 large handfuls ice cubes
• 4 oz (120 ml) chilled soda water
• 2 lime wedges

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