Serve in aCoupe glass
How to make:
Lightly MUDDLE basil in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|6 fresh||Basil leaves|
|1 2/3 fl oz||Old Tom gin|
|1 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Celery bitters|
|1/2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Lime green in colour under a frothy head, lemon fresh and botanical with gin, basil and a hint of celery.
Created in 2011 by Erik Lorincz at The American Bar, The Savoy, London, England.