Slow & Unsteady

Serve in a Coupe glass

Ingredients:

[edit]

1 oz	Hayman's London Dry Gin
1 oz	Yellow Chartreuse (or génépy liqueur)
1 oz	Lemon juice (freshly squeezed)
1⁄2 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
5 fresh	Basil leaves
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of basil leaf and aromatic bitters..
3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.
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:

View readers' comments

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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.