Makes 1 drink
- Active time:10 min
- Start to finish:10 min
RECIPE BY PETER VESTINOS
August 2008
Created for a cocktail competition by mixologist Peter Vestinos, this drink was designed to make a splash. The lemon curd, basil, and gin create an aromatic and refreshingly dry combination, and because the pomegranate foam has to be made right before serving, it makes for a flashy finish.
-
4
to 6 fresh basil leaves
-
1 1/2
oz (3 Tbsp) fresh red grapefruit juice, plus a dash, divided
-
1 1/2
teaspoons
bottled lemon curd
-
1 1/2
oz (3 Tbsp) Plymouth gin
-
1
oz (2 Tbsp) DeKuyper pomegranate liqueur
-
1
egg white
-
Club soda
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Using the back of a spoon, muddle basil leaves with 1 1/2 oz grapefruit juice in a cocktail shaker. Add lemon curd and gin and shake vigorously. Strain into a highball glass two-thirds filled with ice.
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In cleaned shaker, combine pomegranate liqueur, egg white, and a dash of grapefruit juice and shake vigorously for 30 seconds. Spoon pomegranate foam onto gin drink and top off with soda.
Cooks’ note: The egg white in this recipe is not cooked.
