So named because Oakland is a melting pot of cultures. This might otherwise be called a basil jalapeño gimlet.
5-10 large basil leaves (approximately) *
¾ ounce fresh lime juice
One crosswise slice jalapeño, seeds removed **
One and a half ounces gin (NOT Tanqueray brand)
½ ounce simple syrup
Muddle the basil leaves in the lime juice in a cocktail shaker. Allow to sit for several minutes. Add the jalapeño slice and muddle slightly; then add gin and the simple syrup, shake with ice. Strain into an “up” glass. Garnish with a small basil top and a lime slice.
* Basil leaves vary in size and intensity, so use to taste.
** Use caution with the jalapeño slice, or it will overwhelm the basil. If you want your drink spicier, leave the seeds in – then strain through a fine mesh.
Alternatively, you can make this with vodka instead of gin. (Then it might be called a basil jalapeño martini.)