From Tom Douglas’ Seattle Kitchen cookbook
1 small sprig fresh Thai basil (or regular basil)
2 ounce vodka
1/2 ounce Triple Sec
1/2 lime, cut into 4 wedges
Pick the basil leaves from the stem and set 1 leaf aside for garnish. Chill a martini glass. In a mixing glass, half filled with crushed ice or broken-up ice cubes, muddle the vodka, Triple Sec, and lime with a bar stick. Add the basil leaves and bruise them. Strain into the chilled martini glass, garnish with the remaining basil leaf, and serve.