Gin Basil Sour
Ingredients
- 12 fresh Basil leaves
- 2 oz Tanqueray London Dry Gin
- 3⁄4 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of basil leaf.
Method:
- MUDDLE basil sprigs (no need to pluck leaves from stem) in base of shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with a basil leaf boat floated on surface.
Allergens:
Recipe contains the following allergens:
History:
I'd love to claim credit for this silky riff on Jörg Meyer's contemporary classic Gin Basil Smash, but while the proportions are mine, I've merely reworked Jordan Ajmal's Gin Basil Sours which he added to Difford's Guide as a fellow Discerning Drinker in 2021. Many thanks, Jordan.
When I showed this Gin Basil Sour to Jörg, he reminded me that it's very close to Erik Lorincz's Green Park, created ten years earlier.
Review:
As the name suggests, a basil-flavoured gin sour. Yum.
