11th birthday of 🌱 𝐆𝐢𝐧 𝐁𝐚𝐬𝐢𝐥 𝐒𝐦𝐚𝐬𝐡 and... another day of #supasawing 🍋 Combine these two occasions into one and You’ll get my riff on this green beast of a contemporary classic. “𝐁𝐚𝐬𝐢𝐥 𝐢𝐧 𝐏𝐚𝐫𝐢𝐬” 🇫🇷 3cl gin 8cl franciacorta 1 elderflower flavored teabag 10ml sugar syrup (1:1) 10ml 𝐒𝐮𝐩𝐚𝐬𝐚𝐰𝐚 bunch of basil leaves 4 drops of bergamot aromatic oil 🛠Method: •I pour everything into a cream syphon (apart from bergamot oil) •then I drop in a couple of ice cubes inside •I charge it with NO2 and shake •then I slowly release the gas from syphon (for the sake of making it look nice on the picture I poured it directly into the glass 😉) and double strain it into a coupette glass •last step is to drop the bergamot oil on top and voilà 💡The idea behind it is to combine characteristics of two classic cocktails (Basil Smash🌱 and French 75🥂) into one giving it a twist by using moder cocktail making techniques. I’ve featured this cocktail a while ago already but it’s just working so good that I had to come back to it 😁 In the end, the sparkling wine that I use comes out flat, but that helps us to save and re-use all the franciacorta that’s been open for too long to serve it to the guests in a classical form🍾 📸 @joeytimmann #bartourist #rawbartending #basilsmash #birthday #supasawa #cocktails #bartending #travel4cocktails #basil #felixbar #cocktailrecipes #cocktailblogger #zurich #visitzurich #drinks #bartenderz (at Felix) https://www.instagram.com/p/Bzvig8novsS/?igshid=cl59pmyybzp8
