Garnish:
Lemon zest twist & float basil leaf
How to make:
MUDDLE basil in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 3 fresh | Basil leaves |
| 1 1⁄2 fl oz | Novo Fogo Silver cachaça |
| 2⁄3 fl oz | Pallini Limoncello |
| 2⁄3 fl oz | Aperol or other Italian red aperitivo |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄6 fl oz | Honey syrup (3 honey to 1 water) |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Bittersweet and complex with underlying cachaça character. Perfect as an aperitivo.
History:
Adapted from a recipe created by Joao Paulo Balzani at Aqua Spirit in Hong Kong, China.
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