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Blinky Recipe

Inspired by Vaca DTLA

Time8m

Serves1

Drumshanbo Pineapple Gin (Ireland), Fever-Tree Elderflower Tonic, Lime Peel, Basil Leaf, Mumms

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Ingredients

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Cocktail

1/4 cup (60 ml) Drumshanbo Pineapple Gin1/2 cup (120 ml) Fever-Tree Elderflower Tonic2.03 tbsp (30 ml) Mumm's (dry sparkling wine / Champagne)1 to taste Fresh lime peel (long strip)2 pieces Fresh basil leaves (large, whole)6 pieces Ice (large cubes)

Garnish & Finish

1 pieces Basil sprig (for garnish)1 pieces Lime twist (expressed)

Method

Cocktail

Chill glass

Place a gin and tonic glass (large Copa or highball) in the freezer for 5 minutes or fill it with ice water while preparing ingredients to ensure the drink stays cold.

Prepare basil

Lightly clap or smack 1 whole large basil leaf between your palms once to release aromatic oils. Reserve the second whole basil leaf for muddling with the lime peel.

Build the drink

Discard the chilling ice/water from the glass and add 6 large ice cubes to the glass until nearly full. Pour 60 ml Drumshanbo Pineapple Gin over the ice.

Add tonic

Gently pour 120 ml Fever-Tree Elderflower Tonic down the inside of the glass over the back of a bar spoon to preserve effervescence. Stir very gently once with the spoon (3–4 slow rotations).

Top with Mumm's

Float 30 ml Mumm's (dry sparkling wine) on top by pouring slowly over the back of the spoon so it layers lightly and adds brightness and a dry finish.

Garnish & Finish

Express lime peel

Take a long strip of lime peel, hold it over the drink and twist it firmly to express the oils across the surface, then rub the peel around the glass rim and drop it in or place it on the rim.

Add basil

Nestle the slapped basil leaf onto the surface of the drink for aroma; add a small basil sprig upright as a visual garnish. Do not over-muddle — basil should be aromatic, not bitter.

Serve

Serve immediately with a short straw or without. Recommend sipping to enjoy the floral elderflower tonic and pineapple gin interplay with the dry sparkling finish.