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)

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)