Add the ingredients to a shaker with ice and shake well.
Strain into a coupe glass.
Garnish with a speared basil leaf and lime peel.
*Laura's Thai chili sauce (makes a large batch): Chop 10 cloves garlic, 2 green peppers and 1/4 cup chopped ginger. Add all to a saucepan seasoned with 3 tbsp soybean, vegetable or coconut oil. Add 1 tsp sesame oil, and let simmer for 5 minutes. Pour 1 qt water and 1 1/2 qts rice vinegar into a saucepan, and bring to a boil over high heat. Stir in 2 qts sugar, 2 tbsp soy sauce and 1/8 cup red pepper flakes. Add ground pepper to taste. Simmer on low for 20 minutes. Stir in 1 tbsp cornstarch. Remove saucepan from stove to cool, then transfer to an airtight jar. Save for cocktails or dipping sauce.