Green Park
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Green Park
Serve in a Coupe glass
| 6 fresh | Basil leaves |
| 1 2⁄3 oz | Hayman's Old Tom Gin |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 dash | Fee Brothers Celery bitters |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of basil leaf.
- Garnish with a basil leaf.
- MUDDLE basil in base of shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
Review:
Lime green in colour under a frothy head, lemon fresh and botanical with gin, basil and a hint of celery.
Variant:
History:
Created in 2011 by Erik Lorincz white head bartender at The American Bar, The Savoy Hotel, London, England.
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.
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