Green Park 綠悠花園
While the egg-less Basil Smash is just as delicious, the foam top from egg white gives the drink a lovely, rounded mouthfeel.
Ingredients 材料
5-10 ml Rich syrup 濃糖漿
2-4 dash Celery bitters
4-6 pc Fresh basil leaves 羅勒/九層塔葉
1 Pasteurised egg white 巴氏殺菌*雞蛋白
* 蛋白選用包裝上註明經巴士德消毒過的雞蛋，可減低沙門氏菌風險。
Garnish 裝飾
Basil leaf 羅勒/九層塔葉
Tools 工具
Glassware 酒杯
Steps 步驟
❶ Chill the coupe or martini glass and prepare garnish.
將酒杯雪凍，預備裝飾。
❷ In a shaker, add half the gin, then, using a bar spoon or a muddler, gently but firmly press the basil against the side of the shaker. This releases the fragrant oils of the herb, without the bitter chlorophyll.
於搖酒器中，倒入一半氈酒，然後用吧匙將羅勒輕壓， 釋放香味精油。
❸ Except for egg white & ice, add the remaining ingredients. Taste & adjust.
蛋白及冰除外，加入其餘材料，試味，較對。
❹ Add egg white & ice then shake vigorously for 8-10 seconds until very cold.
加入蛋白及冰，搖約8-10秒至冰凍。
❺ Remove the ice then strain the mixture back to the shaker.
將搖酒器中的冰塊取出濾除。
❻ Dry shake even more vigorously, if you can, for about 25 seconds.
再次搖勻，約25秒 (這是 Reverse Dry Shake 的技巧)。
❼ Double strain into the chilled glass.
用隔冰網隔走碎葉倒入酒杯。
❽ Place a gently flattened basil leaf on top of the foam as garnish and serve.
把九層塔葉輕輕按平，放上作裝飾。完成！拉下有教學片喔！
❽ Enjoy! Basil brings a delicate herbal bouquet to this smooth & fresh cocktail. Depending on the gin and type of basil used, this contemporary classic can take on an interesting spectrum of flavours.
Adapted from a 2011 recipe by Erik Lorincz.
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