Seven Seas Cruise
- Bartender: Marie Yoshimizu
- Bar: CE LA VI at the Intercontinental Hotel Bellevue, Bellevue, United States
Serve in
Coupe glassGarnish:
A few drops of olive oil and basil leaf
How to make:
1. Muddle 2 inches of cucumber and about 7 leaves of basil in a shaker.
2. Add ½ oz of freshly squeezed lemon juice, ½ oz of Mandarine Napoleon Liqueur, 3 drops of saline solution, 1 ½ oz Gunpowder gin, and 1 ½ oz Aquafaba, and dry shake for 30 seconds.
3. Add ice and shake for another 20 seconds.
4. Double strain into a chilled glassware.
5. Garnish with basil leaf and a few drops of olive oil.
| 1 1/2 fl oz | Drumshanbo Gunpowder Irish Gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 2 inch | Cucumber (fresh) |
| 7 leaf | Basil leaves |
| 1 1/2 fl oz | Aquafaba |
| 3 drop | Difford's Saline Solution (or ½ pinch salt) |
| 3/4 fl oz | Mandarine Napoleon liqueur |
