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Tobin Ellis’s Serengeti

Recipe information

  • Yield

    serves 1

Ingredients

1/2 lemon, cubed
4 fresh basil leaves, plus more for serving
1 tablespoon light brown sugar
1 1/2 ounces Leblon cachaça
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)

Preparation

  1. Step 1

    Muddle the lemon, basil leaves, and brown sugar in a mixing glass. Add the Leblon cachaça, Domaine de Canton liqueur, and Angostura bitters, and shake with ice cubes.

    Step 2

    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.

Bobby Flay's Throwdown!
TagsCocktailAlcoholBeveragesBittersLemonCitrusFruitBasilHerbs & SpicesQuickEasyNo-CookCookbooks
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