Preparation
- Add the basil leaves to the shaker along with the gin, lemon juice, and syrup.
- Shake very hard with plenty of ice so the leaves release their aroma.
- Strain through a hawthorne strainer and a fine kitchen strainer into a chilled cocktail coupe.
What does it taste like?
You can smell the basil before you even taste it. In the mouth, the lemon comes first, sharp and clear, immediately followed by the sugar syrup reining it back in. Lemon juice and syrup are dosed at 22.5 ml each. The balance also depends on the acidity of the juice and the concentration of the syrup. The gin carries strongly at 60 milliliters, its juniper pairing well with the herb. The basil comes through mostly in the back palate, slightly peppery and green. That herbal note lingers long in the finish. Served cold and without ice, the cocktail feels concentrated and fresh at the same time.
