One Night In Paris Recipe

Time10m

Serves1

Bombay Sapphire, St-Germain, Lemon Juice, Basil Leaves, Orange Bitters, Orange Zest

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Ingredients

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1
Muddle basil and combine
In a cocktail shaker, place 6 whole fresh basil leaves. Add the fresh lemon juice and gently bruise/muddle the leaves with a muddler or the back of a spoon for about 10–15 seconds—just enough to release aromatics without shredding the leaves into bits.
2
Add spirits and bitters
Add 2 oz Bombay Sapphire gin, 0.75 oz St-Germain, and 2 dashes orange bitters to the shaker with the muddled basil and lemon juice.
3
Shake with ice
Add about 1 cup of ice to the shaker (enough to fill it roughly two-thirds). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
4
Fine strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using both a Hawthorne strainer and a fine-mesh strainer to remove basil fragments and small ice shards for a clean, silky texture.

5
Express the oil from a wide strip of orange zest over the surface of the drink by holding the zest over the glass with the outer peel facing down and giving it a quick squeeze to release the citrus oils. Run the zest around the rim if desired, then drop the strip into the drink or discard according to preference.
6
Float one fresh basil leaf on the surface for aroma and visual contrast. Serve immediately.