8 to 9 leaves Thai basil
1 scant ounce lime juice
¾ ounce simple syrup (1:1)
2 ounces Flor de Cana white rum
3 drops saline solution (1:10)
Freeze the basil leaves with liquid nitrogen; muddle into a powder. Combine the muddled Thai basil, lime juice, simple syrup, white rum, and saline solution in a shaker with ice. Shake and fine strain into a coupe glass to serve.