Tobin Elliss Serengeti
- 1/2 lemon, cubed
- 4 fresh basil leaves, plus more for serving
- 1 tablespoon light brown sugar
- 1 1/2 ounces Leblon cachaca
- 3/4 ounce Domaine de Canton ginger liqueur or homemade ginger syrup
- 2 dashes Angostura bitters
- Ice cubes
- Crushed ice
- Candied ginger and fresh basil leaves wrapped in a lemon twist, for garnish (optional)
- Muddle the lemon, basil leaves, and brown sugar in a mixing glass.
- Add the Leblon cachaca, Domaine de Canton liqueur, and Angostura bitters, and shake with ice cubes.
- Layer crushed ice and basil leaves in a collins glass.
- Strain the mixture through a fine-mesh strainer into the glass.
- 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)