6 fresh | Basil leaves |
1 1/2 fl oz | Cachaça |
1/2 fl oz | Yellow Chartreuse (or génépy liqueur) |
3/4 fl oz | Lime juice (freshly squeezed) |
1/2 fl oz | Agave syrup |
1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of basil leaf.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Float basil leaf boat for garnish.
Strength & taste guide:
Review:
Cachaça leads with basil and Chartreuse herbal notes, zesty lime and agave richness.
History:
Adapted from a 2011 recipe created by Pete Gugni at The Bedford in Chicago, Illinois.
Alcohol content:
- 1.3 standard drinks
- 16.42% alc./vol. (32.84° proof)
- 17.6 grams of pure alcohol
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