| 6 fresh | Basil leaves |
| 1 2⁄3 fl oz | Hayman's Old Tom Gin |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 3 dash | Fee Brothers Celery bitters |
| 1⁄2 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Created in 2011 by Erik Lorincz white head bartender at The American Bar, The Savoy Hotel, London, England.
Lime green in colour under a frothy head, lemon fresh and botanical with gin, basil and a hint of celery.
Makes a minimum of 15 cocktails.
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Cocktails that have emerged and become popular since the 1990s are considered contemporary or renaissance classics.
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