Garnish:
Lemon zest twist
How to make:
Lightly MUDDLE (just to bruise) basil in base of shaker. Add other ingredients apart from tonic, SHAKE with ice and strain into ice-filled glass. TOP with tonic water and serve with straws.
| 3 fresh | Basil leaves |
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | St Germain Elderflower Liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Lemon bitters (optional) |
| Top up with | Thomas Henry Tonic Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A nuclear gin and tonic - or at least, one that simply radiates flavour.
History:
Created in 2007 by Brendan Mainini at The Ambassador Bar, San Francisco, USA.
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