3 oz Siddiqui Rum
2 oz Bundaberg Ginger Beer
1/2 Lime (squeezed with lime squeezer)
Serve over ice..very refreshing
Make the cardamom-lemongrass syrup: Boil sugar and 1⁄2 cup water in a 1-qt. saucepan until sugar is dissolved. Remove from heat and add cardamom and lemongrass; let cool and then strain. Makes 1 cup. Syrup will keep, refrigerated, for up to two weeks.
Muddle 2 basil sprigs with lime juice in a cocktail shaker. Add rum, crème, syrup, and ice. Shake vigorously and strain into a glass mug; top with soda and garnish with remaining basil sprig.