Bronx Recipe

Cocktail

1. 1

   Prepare glass

   Chill a highball or Collins glass by filling it with ice water while you mix the drink, or place in the freezer for a few minutes.

2. 2

   Muddle basil

   In a cocktail shaker, add the 6 fresh basil leaves and the simple syrup (0.5 oz). Gently muddle the basil 6–8 times — press to bruise and release oils but avoid shredding into tiny pieces.

3. 3

   Build and shake

   Add the gin (2 oz), yuzu juice (0.75 oz) and fresh lemon juice (0.25 oz) to the shaker. Fill the shaker with ice (about 6–8 large cubes), cap it and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

4. 4

   Strain into glass

   Discard the ice water from the chilled glass and fill the glass with fresh ice. Double-strain the shaken mixture into the prepared glass using a Hawthorne strainer and a fine mesh strainer to catch basil bits.

5. 5

   Top with tonic

   Gently pour the chilled tonic water (3 oz) down the side of the glass to preserve effervescence. Stir once gently with a bar spoon to integrate — about 3 slow turns.

6. 6

   Garnish

   Express a lemon twist over the drink to release oils, then drop the twist in. Slap a basil sprig between your palms once to release its aroma and place it as a garnish on top.

7. 7

   Serve

   Serve immediately with a straw if desired. Recommend sipping to enjoy the interplay of bright yuzu, herbal basil and crisp tonic.