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22nd November at 14:25

Amazing champagne cocktail. I think, the key is to get the hint of basil right, not too much. I used cava Freixenet Gordon Negro, and it worked well (you can get it in small 20 cl bottles). And no olive brine - since it is not mentioned in the specs - and is amazing without (no comparison).

G. M. Genovese

17th September at 19:38

Second (or third) time making this. The olive brine wash has no purpose unless the olives used have a bold, distinctive (perhaps saline-briny) flavor. First time making this, the basil wasn't apparent, but the second time, a mere shaking in the tin would suffice, unless you like those extra-green flavors of the basil. Damn tasty drink overall and one could get away with reducing (either) the sugar and (or) Campari by a quarter measure.

arash ghassemi

1st October at 21:20

hey! so happy that you tried it out 3 times :) you have to brine the shit out of the glass and use black and the saltiest olive brine for it. Try to use a spray to coat the glass. You should smell the olive and have the salty taste on your tongue when you do it right.

whenever you are in berlin give us a message on lobb.berlin and i will make a curtain call for you.

Best
Arash Ghassemi

letti pearce

5th January at 17:39

We had this at New Year and I tasted it before adding the champagne and it was lovely, so I’ve also made this without the champagne as a slightly bitter beautifully pink lemon daiquiri. A winner either way!

David Selle

6th September 2023 at 16:57

In the video Arash, rinses the glass with something but my German is poor so I can't follow. Anyone know? Even without the rinse, this is a great cocktail. I am definitely in the muddling camp on the basil.