Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. Thank you, University of Adelaide.
1 cup freshly squeezed orange juice 1/2 cup thick simple syrup (see instructions) 10 large fresh basil leaves, stems removed and discarded 1 cup white rum 1 cup club soda Crushed ice Orange slices, for garnish Additional basil leaves for garnish
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