Garnish:
Fresh basil
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
Special ingredient #1: Lemon sherbet
Peel 20 lemons. Juice the lemons, measure the liquid quantity and set aside. Measure 4 parts caster sugar for every 5 parts lemon juice and add to the lemon peels to leave overnight. In the morning, add the lemon juice and stir until the sugar is dissolved. Strain into a clean bottle and keep refrigerated.
| 1 1⁄3 fl oz | Bacardi Carta Blanca light rum |
| 1⁄6 fl oz | St Germain Elderflower Liqueur |
| 1 2⁄3 fl oz | *Special ingredient #1 (see above) |
| 6 fresh | Basil leaves |
| 3 dash | Celery bitters |
| 2⁄3 fl oz | Aquafaba (chickpea water) |
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History:
Matthew’s inspiration: “El meu avi va anar a Cuba (my grandfather went to Cuba).
At just 16, Facundo Bacardí crossed the Atlantic to the New World: Cuba - a Spanish colony known as 'The land of opportunity.’
The UAE is a 21st Century ‘land of opportunity.’ Like Cuba, it is a cultural melting pot and every bartender here has made the same decision: to leave their home and search for something more.
El Meu Avi is inspired and dedicated to those who pursue their dreams; we all walk in the footsteps of legacies past, whilst we create our own.”
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