Glass:

Serve in a Coupe glass

Ingredients:

[edit]

1 fl oz	Hayman's London Dry Gin
1 fl oz	Yellow Chartreuse (or génépy liqueur)
1 fl oz	Lemon juice (freshly squeezed)
1⁄2 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
5 fresh	Basil leaves
1⁄2 fl oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Prepare:

1. Select and pre-chill a COUPE GLASS.
2. Prepare garnish of basil leaf and aromatic bitters..

How to make:

3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.

Garnish:

6. Garnish with 3 drops of aromatic bitters and float basil leaf boat.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

• 19.9 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.