Restaurants›Sj's Restaurant›The Green Line Recipe

The Green Line Recipe

Inspired by Sj's Restaurant
Time12m
Serves1

Cachaça, Thai Basil, Lime, Génépy, Absinthe, Angostura Bitters, Egg White

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Ingredients

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Cocktail Base

Herb & Aromatic

Foam

Finish

Method

Prep

1

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

2

Separate one fresh egg white and set aside. Use cold, very fresh eggs for safety; pasteurized egg white can be used as an alternative.

Muddling & Building

3

Muddle basil

In a cocktail shaker, add the 8 Thai basil leaves and the simple syrup. Gently press and twist the basil with a muddler (or the back of a bar spoon) 6–8 times to release fragrant oils without completely shredding the leaves. The goal is aromatic extraction, not pulp.

4

Add liquids and egg white

Add the cachaça, Génépy, absinthe, fresh lime juice, Angostura bitters, and the reserved egg white to the shaker with the muddled basil.

Dry Shake & Wet Shake

5

Dry shake

Seal the shaker and shake vigorously without ice for 15–20 seconds. This 'dry shake' emulsifies the egg white and builds a thick foam.

6

Wet shake

Add a large handful of ice to the shaker, reseal, and shake hard for 12–15 seconds until the shaker is very cold to the touch and the exterior shows condensation. This chills and dilutes the drink properly while refining the foam.

Fine Strain & Rinse

7

Strain into chilled glass

Discard the ice/water from the chilled glass. Double strain the cocktail through a fine-mesh strainer (or a fine julep strainer) into the chilled coupe/Nick & Nora to remove basil fragments and ensure a smooth texture.

8

Absinthe rinse (alternate method)

If you prefer just an aromatic trace of absinthe rather than measured absinthe in the drink, rinse the chilled glass with 1/4 oz absinthe before pouring and omit the 0.25 oz absinthe from the shaker. This recipe includes the 0.25 oz in the shaker; choose one method and adjust accordingly.

Garnish & Serve

9

Create a smooth foam top by tapping the glass gently on the bar to settle the foam. Express a few drops of lime zest over the foam or float a thin lime wheel on the surface.

10

Add a tiny Thai basil leaf or micro basil on top of the foam and finish with 1–2 drops of Angostura bitters on the foam. Optionally, use a toothpick to gently swirl the bitters into a small pattern.

11

Serve immediately. The Green Line is best enjoyed at once while the foam is fresh and aromatic.