Garnish:
Basil sprigs bouquet
How to make:
MUDDLE basil in base of shaker. Add other ingredients, SHAKE with ice and fine strain into glass filled with crushed ice.
12 fresh | Basil leaves |
2 fl oz | Cachaça |
3/4 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
Basil flavours combine brilliantly with cachaça's funky notes in this frappé served riff on Joerg's contemporary classic Gin Basil Smash.
History:
Adapted from a recipe created in 2011 by Joerg Meyer at his Le Lion Bar de Paris in Hamburg, Germany. A tribute to Brazil's famous Caipirinha cocktail, Joerg created this for a bar show in Rotterdam and says, "I did a fun talk, playing John Garuku was my Head Bartender on Stage. :)"
Alcohol content:
- 1.3 standard drinks
- 18.1% alc./vol. (36.2° proof)
- 17.6 grams of pure alcohol
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