I really liked this cocktail, but as I’m a tweaker, I just had to modify it slightly.
12 fresh basil leaves
2 fl oz Cachaça unaged (Novo Fogo Silver)
3⁄4 fl oz Lemon juice (freshly squeezed)
1⁄2 fl oz Sugar syrup 'rich' (L&C Classic gum syrup)
2dash VÉGÉTAL de la Grande-Chartreuse (optional)
I just bought the Novo Fogo and was captivated by its bell pepper aroma and funky taste. A match made in heaven for the freshly picked sweet peppery basil from my garden.
You could cut back the sugar even more I think. I used gum syrup which is half as sweet as the rich syrup called for. I might try Italicus as a substitute for the sugar syrup next time.
I always like a splash of the VdlG-C when I’m making a cocktail with an herbal-forward profile and it certainly enhances the flavors here. I made the first one adhering to the OG and it was enjoyable, but if you have it, the addition to my second shake took it a little further.
12 fresh basil leaves
2 fl oz Cachaça unaged (Novo Fogo Silver)
3⁄4 fl oz Lemon juice (freshly squeezed)
1⁄2 fl oz Sugar syrup 'rich' (L&C Classic gum syrup)
2dash VÉGÉTAL de la Grande-Chartreuse (optional)
I just bought the Novo Fogo and was captivated by its bell pepper aroma and funky taste. A match made in heaven for the freshly picked sweet peppery basil from my garden.
You could cut back the sugar even more I think. I used gum syrup which is half as sweet as the rich syrup called for. I might try Italicus as a substitute for the sugar syrup next time.
I always like a splash of the VdlG-C when I’m making a cocktail with an herbal-forward profile and it certainly enhances the flavors here. I made the first one adhering to the OG and it was enjoyable, but if you have it, the addition to my second shake took it a little further.