1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
2 oz. Gin (or Vodka)
1 oz lime juice
1 egg white
- Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add gin, lime juice, and egg white.
- Dry shake (without ice) for 30 seconds to froth the egg white.
- Add ice and shake well until the outside of the shaker is frosted.
- Double strain the cocktail into a coupe glass or wine glass. Serve with a thin cucumber slice and/or thin lime wheel.
Basil Wine Syrup:
½ cup dry rose' wine (or dry white wine-rose' will give the cocktail a pink color)
½ cup sugar
10 basil leaves, sliced thinly
- Combine sugar and wine in a saucepan over medium-low heat, stirring occasionally. When the sugar is completely dissolved, remove the saucepan from the heat.
- Add the basil leaves to the hot syrup to steep. Cool to room temperature.
- Strain out the basil leaves. Store in a non-reactive container and place into the refrigerator until needed. Syrup will keep in the refrigerator for 3 weeks. It can also be frozen.
1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
1 oz lime juice
1 egg white
2 oz tonic water, or soda water. Another option is a non-alcoholic distilled spirits (Seedlip)
- Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add lime juice and egg white ( and non-alcoholic distilled spirits of using).
- Dry shake (without ice) for 30 seconds to froth the egg white.
- Add ice and shake well until the outside of the shaker is frosted.
- Double strain the cocktail into a coupe glass or wine glass. Top with 2 oz of tonic or soda water (or non-alcoholic spirits if using). Serve with a thin cucumber slice and/or thin lime wheel.