Mon doux Basil

Mon doux Basil

DIFFICULTY LEVEL

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TYPE OF GLASS

Old-fashioned

INGREDIENTS

  • 3 oz The Great Gentleman Bitter Lemon Soda
  • 1 oz egg white (vegan option: Ms Better's Bitters - Vegan Foamer)
  • 1 dash grapefruit bitters
  • ¼ oz homemade champagne syrup
  • ½ oz homemade vanilla syrup
  • ¾ oz fresh lemon juice
  • ½ oz fresh grapefruit juice
  • ½ oz Martini Riserva Speciale Ambrato
  • 1 ½ oz Basil Hayden's Two by Two
  • Angostura
  • Dehydrated citrus fruit (lemon or grapefruit)
  • Basil leaf
  • INGREDIENTS FOR HOMEMADE CHAMPAGNE SYRUP:
  • 1L bubbles (Cava, Prosecco, Fiol or Champagne)
  • 800 g white sugar
  • INGREDIENTS FOR VANILLA SYRUP:
  • 1L water
  • 3 pods fresh vanilla
  • 1L white sugar

RECIPE

Start by separating your egg white from the yolk (optional: for vegans, add 2 dashes of the Ms Better's Bitters - Vegan Foamer). In a shaker, combine all the ingredients except the The Great Gentleman Bitter Lemon Soda. Add ice and shake thoroughly (wet shake). Then remove the ice and shake a second time (dry shake). Fine strain the cocktail gently over the glass filled with ice. Top with Bitter Lemon Soda and garnish with a basil leaf, a dehydrated citrus fruit and a few lines of angostura.

OPTIONAL: HOMEMADE SYRUPS
You can also purchase syrups at any specialized cocktail store.

HOMEMADE CHAMPAGNE SYRUP: Bring 800g of sugar to a boil with 1L of bubbles or champagne. Stir and let stand.

HOMEMADE VANILLA SYRUP: In a pot, add 1L of water. Open and scrape the inside of the vanilla pods with a small knife. Let the syrup take on the taste and color of vanilla. Add 1L of sugar. Mix and let stand.

A cocktail by Amélie Belley.

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