Recipe by Phil Ward at Pegu Club, NYC
1½ oz Tequila ArteNOM 1580 blanco
½ oz yellow Chartreuse
3 Thai basil leaves
¾ oz fresh lime juice
½ oz simple syrup
In a cocktail shaker, muddle 2 basil leaves with the lime juice and simple syrup. Add ice, tequila, and Chartreuse. Shake well and strain into a chilled coupe and garnish with the last basil leaf.