Cool Lagoon
Two kinds of basil and pickled jalapeno. Herbal, floral, and quietly hot.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Thai basil leaves | 6 |
| fresh Italian basil leaves | Handful |
| Pickled Jalapeno Pepper Syrup | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Iron Balls Gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Italicus rosolio di bergamotto liqueur | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Pavan Muscat Liqueur | ⅓ oz10 ml¼ oz7.5 ml½ oz15 ml⅝ oz20 ml |
| The Bitter Truth cucumber bitters. | Dash |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to a boil, stirring to dissolve the sugar. Stir in 5 slices of pickled jalapeño and a dash of the brine, cook for 1 minute, and remove the pan from heat. Let the syrup cool completely and strain before using or storing.
Method
- Add the basil to a shaker and muddle.
- Add ice and the rest and shake hard until cold.
- Strain into the ice-filled rocks glass. Garnish with the frozen grapes and fresh basil.
Mixology by Whiphttps://mixologybywhip.com/recipes/cool-lagoon
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