Garnish:
Fresh basil and mist of salted absinthe (blend 20g salt, 80ml water, 200ml absinthe)
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 2⁄3 fl oz | Bacardi Carta Blanca light rum |
| 2⁄3 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Giffard Orgeat Syrup |
| 5 fresh | Basil leaves |
| 1 2⁄3 fl oz | Asti Spumante |
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History:
Filippos’ inspiration: “My cocktail Infinita is inspired by the circles of life that we all must step through and move beyond. It is about constantly moving on with your life and trying to put your signature on everything that you do.”
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