Basil Spritz
This refreshingly herbaceous Basil Spritz is elevated by a spritz of salted absinthe mist and a pink peppercorn-infused simple syrup.
Equipment
- Atomizer Bottle
Ingredients
Salted Absinthe Mist
- ½ cup + scant ⅓ cup absinthe
- ⅓ cup water
- 4 tsp salt
Pink Peppercorn Syrup
- 1 cup granulated sugar or raw sugar
- 1 cup water
- 1 tbsp pink peppercorns
Cocktail
- Ice cubes
- ½ oz Havana Club rum
- ¼ oz lime juice
- ¼ oz Pink Peppercorn Syrup
- 5 fresh basil leaves
- Prosecco
- Salted Absinthe Mist
Instructions
Salted Absinthe Mist
- Combine Absinthe, water and salt in atomizer bottle.
Pink Peppercorn Syrup
- In saucepan, bring sugar, water and peppercorns to a boil over medium-high heat, stirring until sugar is dissolved. Let cool, then strain. Refrigerate for up to 2 weeks.
Cocktail
- Fill a cocktail shaker with ice. Add Havana Club rum, lime juice, pink peppercorn syrup and basil and shake vigorously to release basil flavour.
- Double strain into coupe glass and top up with Prosecco. Spritz top with Salted Absinthe Mist.