| 6 fresh | Basil leaves |
| 1 1/2 fl oz | Cachaça (unaged) |
| 1/2 fl oz | Yellow Chartreuse (or génépy liqueur) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Agave syrup (agave nectar) |
| 1/3 fl oz | Chilled water/mineral water (omit if using wet ice) |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a 2011 recipe created by Pete Gugni at The Bedford in Chicago, Illinois.
Cachaça leads with basil and Chartreuse herbal notes, zesty lime and agave richness.
Makes a minimum of 16.5 cocktails.
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