|6 fresh||Basil leaves|
|1 1/2 fl oz||Novo Fogo Silver cachaça|
|1/2 fl oz||Yellow Chartreuse liqueur|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Agave syrup|
|1/2 fl oz||Chilled water (omit if wet ice)|
Cachaça leads with basil and Chartreuse herbal notes, zesty lime and agave richness.
Adapted from a 2011 recipe created by Pete Gugni at The Bedford, Chicago, USA