Let's make the green part. Everyone

knows the gin basil smash created in

2008, but this one created only three

years later is a bit more obscure, but

with its savory notes, I'm tempted to

say it's even better. So, let's make it.

So, we're going to start with 2 oz of

old time gin,

one full ounce of fresh lime juice,

half an ounce of 2:1 ratio simple syrup,

one dash of celery bitters, 6 to eight

large basil leaves, and one egg white.

Then, I'm going to crack one big cube of

ice

and one hole. That way we're not going

to have to do the double shake to

emulsify the egg.

Now we shake.

Then we're going to fine strain in the

coupe. And for the garnish, we're simply

going to float a little basil leaf on

top of the foam. And there have it, the

cream park. Cheers.

That's good.