Rum fizz with basil and lime

Ingredients:

• 0.5 cups of sugar
• 1 teaspoon black peppercorns
• 0.5 tsp allspice peas
• 1 cup tightly packed fresh basil + 2 leaves
• Half a small lime, cut into wedges, plus 1 wedge for serving
• 45 ml light rum
• 1/3 cup chilled non-alcoholic ginger beer
• 15 ml dark rum

Preparation:

1. Basil syrup:
   
   In a medium saucepan, combine 1 cup water, sugar, black peppercorns, and allspice and bring to a boil over medium heat. Cook, stirring, until the sugar dissolves, then continue cooking until the syrup thickens slightly, 3-5 minutes.
2. Remove from heat and stir in 1 cup of basil. Let cool, then strain into a liquid measuring cup. Refrigerate for at least 1 hour. You should have about 1 cup of syrup, enough for 8 cocktails.
3. For each drink, combine lime wedges and 2 basil leaves with 20 ml of basil syrup in a shaker.
4. Add light rum, fill a shaker with ice, and shake well. Strain into a tall glass filled with ice and top with ginger beer.
5. Top with dark rum, pouring it over the back of a spoon. Garnish with a lime wedge.