The article presents a cocktail recipe, inspired by a basil sour experienced in Trondheim, Norway. The creator, Connor Wren, aims to blend herbaceous notes and citrus flavors, particularly yuzu, into a drink embodying the four elements and representing a new restaurant. The recipe features a citrus syrup made from residual lemon and lime peels to minimize waste, aligning with sustainable practices. The method involves preparing the syrup in advance and shaking the final drink with unique ingredients like egg white for a rich texture, complemented by dehydrated lime garnishes.
The inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant.
We make big batches of the citrus syrup from spent lemons and limes, to save on wastage.
To build the drink, measure all the liquids into a shaker, add the egg white, then dry shake to set the white. Add ice, shake again, to chill and dilute.
Leave to cool and infuse overnight or, better still, for 48 hours, then fine-strain into a clean jar, seal and store in the fridge.
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