Tobin Elliss Serengeti

  1. Muddle the lemon, basil leaves, and brown sugar in a mixing glass.
  2. Add the Leblon cachaca, Domaine de Canton liqueur, and Angostura bitters, and shake with ice cubes.
  3. Layer crushed ice and basil leaves in a collins glass.
  4. Strain the mixture through a fine-mesh strainer into the glass.
  5. Garnish with the ginger-basil twist if desired, and serve.

lemon, basil, light brown sugar, cachaca, ginger liqueur, bitters, cubes, candied ginger

Taken from www.epicurious.com/recipes/food/views/tobin-ellis-s-serengeti-375840 (may not work)

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