2 oz Shochu
½ oz Dry Gin
¼ oz Ginger Liqueur
1 Barspoon Bonal Aperitif
¾ oz Lime Juice
½ oz Basil Syrup (recipe below)
1 Lemongrass Stalk
What To Do
Basil Syrup: Combine 1 cup of sugar and 1 cup of water and bring to just under a boil. Take it off the heat. Throw in about a cup of fresh basil leaves and steep for 15 minutes. Strain. Let cool. Bottle. Refrigerate.
Muddle 3-4 pieces of lemongrass with the syrup. Then add rest of the ingredients in a mixing tin and shake with ice. Double strain into a chilled coupe glass. Garnish with a piece of lemongrass.
A Few Words
Can’t let that Basil Syrup go to waste! I recently got this bottle of Shochu and started playing with it. Shochu is actually the most popular spirit in Japan (no, it’s not Sake, though they taste similar). Usually made with barley, it has a lower ABV than most hard liquors so it makes for some great light and refreshing cocktails. I wanted to highlight the Shochu, so the flavors I added were just there to accent the spirit. Came out quite nice. Cheers!