I created this recipe after being inspired by a grapefruit-tarragon aioli. I liked the idea of the anise flavor from the tarragon combined with grapefruit. Instead of using tarragon I went with Thai basil which also has a slight anise flavor plus some camphor notes that I thought would work with the grapefruit. I infused vodka with lemongrass (3 large stalks lemongrass, thinly sliced and steeped with vodka for 1 to 2 weeks, shaking mixture on occasion) and added some ginger liqueur to round out the flavors. Feel free to use citron vodka if you don't have the time or inclination to make the lemongrass infused vodka. I made a gigantic batch of this for a large party, and it was a great success. My good friend, mrslarkin, who's aioli was the original inspiration also provided the clever name.

Serves 6 to 8

• 12 to 15 leaves of Thai basil
• 2 teaspoons sugar
• 1 cup grapefruit juice
• 1 cup lemongrass-infused or citron vodka
• 1/2 cup Domaine de Canton (ginger liqueur)
• 1 tablespoon lemon juice
• ice cubes
• 2 cups seltzer
• basil sprigs and/or blades of lemongrass for garnish

1. Muddle the basil leaves and sugar until the basil-leaves are well-mashed and the mixture has almost become a paste.
2. Add grapefruit juice to the basil and sugar. Stir to dissolve the sugar, then pour through a mesh strainer into your serving pitcher.
3. Add the vodka, Domaine de Canton, lemon juice, and 6 to 8 ice cubes to the serving pitcher. Slowly add the seltzer. Stir gently to combine.
4. Divide into 6- to 8-ounce glasses, each containing 2 to 3 ice cubes. Garnish with a sprig of thai basil and/or a blade of lemongrass. Serve immediately.