Bfc Recipe
Vesso Tomato Vermouth, Kastra Elion Vodka, Four Pillars Olive Leaf Gin, Basil Liqueur, Saline
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Cocktail
Measure and combine
Chill a rocks glass by filling it with ice or placing it in the freezer for a few minutes. In a mixing glass, add 1.5 oz Vesso Tomato Vermouth, 0.75 oz Kastra Elion Vodka, 0.5 oz Four Pillars Olive Leaf Gin, and 0.5 oz basil liqueur.
Add saline
Add 3 drops of 10% saline solution to the mixing glass. The saline should be added sparingly to enhance savory and herbal notes without making the drink overtly salty.
Stir
Fill the mixing glass with plenty of ice and stir gently but thoroughly for 20–30 seconds (about 20–30 back-and-forth strokes) until well chilled and properly diluted.
Prepare glass
Discard the ice from the chilled rocks glass and place a single large ice cube into it.
Strain
Double-strain the stirred cocktail into the rocks glass over the large ice cube to ensure a clean pour free of small ice shards or solids.
Garnish & Finish
Express the oils of a fresh basil leaf over the surface of the drink by holding the leaf between your fingers and giving it a quick clap above the cocktail, then float the leaf on top.
Skewer one olive and rest it on the rim or drop it into the drink. Serve immediately.