Name: Curtain Call
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 fresh Basil leaves; 40 ml Light white rum; 20 ml Lemon juice; 15 ml Sugar syrup 'rich' (2:1); 10 ml Red bitter liqueur; 30 ml Brut sparkling wine

Ingredients

3 fresh

Basil leaves

1 1/3 fl oz

Light white rum (charcoal-filtered 1-4 years old)

2/3 fl oz

Lemon juice (freshly squeezed)

1/2 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/3 fl oz

Italian red bitter liqueur

1 fl oz

Brut champagne/sparkling wine

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered black olives.

Method

MUDDLE basil in base of shaker.

Add next 4 ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

TOP with sparkling wine.

Garnish

Garnish with skewered olives.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

17.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Caspian Berggren Premium Member 12w

Accidentally used gin but it still worked fantastically. Love the hint of gin and the tart feeling on your tongue without it being sour.

Simon Sedgley Premium Member 1y

This is our favourite Champagne cocktail...come party time, we make lots of these, Sidecar Royales and Old Cubans. But we hadn't noticed the brining bizzo (not specified in the recipe...not sure why not). But my oh my, a rinse of salty, full-flavoured Kalamata brine sends this into seventh heaven. What a blast!

Morten Carlsbaek Premium Member 1y

Amazing champagne cocktail. I think, the key is to get the hint of basil right, not too much. I used cava Freixenet Gordon Negro, and it worked well (you can get it in small 20 cl bottles). And no olive brine - since it is not mentioned in the specs - and is amazing without (no comparison).

G. M. Genovese Premium Member 1y

Second (or third) time making this. The olive brine wash has no purpose unless the olives used have a bold, distinctive (perhaps saline-briny) flavor. First time making this, the basil wasn't apparent, but the second time, a mere shaking in the tin would suffice, unless you like those extra-green flavors of the basil. Damn tasty drink overall and one could get away with reducing (either) the sugar and (or) Campari by a quarter measure.

arash ghassemi 1y

hey! so happy that you tried it out 3 times :) you have to brine the shit out of the glass and use black and the saltiest olive brine for it. Try to use a spray to coat the glass. You should smell the olive and have the salty taste on your tongue when you do it right.

whenever you are in berlin give us a message on lobb.berlin and i will make a curtain call for you.

Best
Arash Ghassemi

Letti Penguin Premium Member 2y

We had this at New Year and I tasted it before adding the champagne and it was lovely, so I’ve also made this without the champagne as a slightly bitter beautifully pink lemon daiquiri. A winner either way!

Kathryn Foyster 1y

I agree! Based on your review I tried it before adding bubbly (prosecco in my case) and really liked it. Did add a little extra sugar solution, but that’s just my sweet palate. Lovely with the fizz added too. Will definitely make again.

David Selle Premium Member 2y

In the video Arash, rinses the glass with something but my German is poor so I can't follow. Anyone know? Even without the rinse, this is a great cocktail. I am definitely in the muddling camp on the basil.