1/4 cup peeled and chopped ginger (about a large thumb size piece)
1 teaspoon red pepper flakes
5 kaffir lime leaves
1 cup water
fresh basil leaves
3 cups soda water (or seltzer)
2 limes (cut into wedges)
Boil and simmer sugar, water, ginger, salt, pepper flakes and lime leaves. Simmer for 15 minutes covered.
Steep for 15 minutes and strain syrup in a bowl. Cover and refrigerate until cold.
Use 12 ounce glasses and add two basil leaves shredded with your fingers with 2 tablespoons simple syrup and lightly muddle. Add 4 or 5 ice cubes, top with seltzer (soda water) and squeeze one or two lime wedge. Stir and serve.
You can save the ginger syrup in a container and refrigerate for up to 2 weeks.