Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) to emulsify. Fine strain into a chilled coupe glass. Garnish with 3 drops of aromatic bitters (Bogart's Bitters) and float basil leaf boat.
I used the Vigilant NS Gin since it is a more herbal, savory gin. It was perfect in this context. Bright citrus, blends wonderfully with the sweetness and aromatics from the basil. I used a lot of basil since we are overrun at the moment and it’s not muddled in this recipe. The YC does not overwhelm, but brings its sweet, herbal, minty touch to the party.
I wanted to stick as closely to the OG recipe as possible this first time. Next time, I would cut back on the simple and add a few dashes of VÉGÉTAL de la Grande-Chartreuse.
1 fl oz Yellow Chartreuse
1 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Turbinado simple syrup
5-9 fresh Basil leaves
4 dash Fee Brothers Fee Foam cocktail foamer
Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) to emulsify. Fine strain into a chilled coupe glass. Garnish with 3 drops of aromatic bitters (Bogart's Bitters) and float basil leaf boat.
I used the Vigilant NS Gin since it is a more herbal, savory gin. It was perfect in this context. Bright citrus, blends wonderfully with the sweetness and aromatics from the basil. I used a lot of basil since we are overrun at the moment and it’s not muddled in this recipe. The YC does not overwhelm, but brings its sweet, herbal, minty touch to the party.
I wanted to stick as closely to the OG recipe as possible this first time. Next time, I would cut back on the simple and add a few dashes of VÉGÉTAL de la Grande-Chartreuse.