This reminds me of a cocktail at a low-ABV bar in Lyon, France called Sauvage. The cocktail is called L'Arpailleur which means gold miner. Perhaps they used this as an inspiration. Very nice little sour!
Hi Jacqueline ! Arpailleur or Orpailleur ?
Very nice surprise ! I had my cucumber juice and wanted to try something different from the Cucumber Martini or the Gimlet, so I went for this... Lime very present with 3 cl, lots of freshness, and I think that the 0,5 of ginger sirup is just perfect !
I love it ! Congrats on that recipe !
Definitely a great reason to plunder the basil plants! Five leaves is really subjective since they can be as big as your thumb! I err on the side of more basil (lots) and Navy strength gin. Fresh egg white gives a much better meringue on top. For sure my favorite until the basil peters out lol.
I agree ! I went for lots of basil since it's not muddled.
Wow ! I made it with a great gin, and since there was no indication for the bitter, I chose Lejay blackcurrant (I love basil and red fruits combined), it's outstanding, and my wife loves it as well !
I never thought I would love it, since I am not a Ouzo/Sambuca/Raki fan. But it turns out yummy.
I only have Del Maguey. Any recommendations for a mezcal like you're suggesting?
Bruxo X
I love it, let's face it, it's good. But to me, the bourbon is taking over both Giffard liqueurs (Vanille de Madagascar & Ginger of the Indies). I might try with 1 cl for both instead of 0,75 cl...
Amazing ! So fresh !
Margasarda
Blanco tequila, Limoncello liqueur, Agave syrup, Lime juice, Aromatic bitters
Last summer I have met Sebastiano Rosu (founder of Malidea Sardinian Bitter) and one of the most famous mixologists in Italy. I was lucky enough to get my hand on some of his home made products: an amazing vermouth, and four bitters, including this amazing and unique mirto bitter. Myrtle (Myrtus communis), is almost endemic, growing mostly in Corsica and Sardinia, it gives quite a unique flavor and identity to my "Mediterranean cocktails".