Restaurants›Duke's Seafood Tacoma›The Duke & The King Recipe

The Duke & The King Recipe

Name: Duke's Seafood Tacomas The Duke & The King Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Hendrick's Gin; 0.75 oz Elderflower liqueur (e.g., St-Germain); 0.75 oz Fresh lemon juice; 0.5 oz Simple syrup (1:1); 6 leaves Fresh basil leaves; 0.5 unit Egg white (optional for foam); 1 cup Ice (for shaking); 1 garnish Lemon twist or basil sprig (garnish)

Inspired by Duke's Seafood Tacoma

Time10m

Serves1

Hendrick's gin, Elderflower liqueur, sour, basil, served "up"

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Ingredients

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Cocktail

2 oz Hendrick's Gin3/4 oz Elderflower liqueur (e.g., St-Germain)3/4 oz Fresh lemon juice1/2 oz Simple syrup (1:1)6 leaves Fresh basil leaves1/2 unit Egg white (optional for foam)1 cup Ice (for shaking)1 garnish Lemon twist or basil sprig (garnish)

Method

Cocktail

Prepare

Chill a coupe or martini glass by filling it with ice water or placing it in the freezer for a few minutes.

Muddle

In a cocktail shaker, add the fresh basil leaves and simple syrup. Gently muddle the basil 6–8 times to release aromatic oils but avoid pulverizing it into bits.

Build

Add Hendrick's gin, elderflower liqueur, fresh lemon juice, and egg white (if using) to the shaker with the muddled basil.

Dry shake

Without ice, seal the shaker and shake vigorously for 12–15 seconds to emulsify the egg white and incorporate the basil aroma (skip this step only if you omitted egg white).

Wet shake

Add ice to the shaker (about 1 cup) and shake hard for 10–15 seconds until the shaker is very cold and well-aerated.

Double strain

Discard the ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using both the shaker strainer and a fine mesh strainer to remove basil bits and ice shards, yielding a silky, clear drink.

Garnish & serve

Express a lemon twist over the surface to release oils, then either discard or float it on the rim. Alternatively, lightly slap a basil sprig between both hands to release aroma and place it on the surface as garnish. Serve immediately, 'up' (no ice).