Lightly MUDDLE basil in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Lime green in colour under a frothy head, lemon fresh and botanical with gin, basil and a hint of celery.
Created in 2011 by Erik Lorincz at the American Bar, The Savoy, London, England.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
AGITAR todos los ingredientes con hielo y colar de vuelta en el shaker. AGITAR sin hielo (dry shake) y hacer un colado fino en una copa previamente enfriada.
MEZCLA todos los ingredientes con una cuchara con hielo y cuela en una copa previamente enfriada (sin hielo).
Agitar el coctel en un shaker no sólo mezcla una bebida, sino que también la enfría, la diluye y permite que le entre aire. Junto con el mezclado por medio de una cuchara,...
When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
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