orange-almond-basil alignment
(inspired by the alinea cookbook)
2 oz gin
1 oz lemon
1 oz orange orgeat
3 medium-sized basil leaves
2 drops peychaud bitters
gently muddle leaves. combine remaining ingredients with lots of ice, shake, strain.
this is a pretty good drink. i used bombay sapphire for the gin. once again, it would have been better with hendricks, or half gin-half vodka.
the basil comes through. nice, aromatic. the orange, not as much as i’d like, maybe it needs a little splash of triple sec or curacao, or maybe just a twist, or maybe orange bitters instead of peychaud. or maybe a more flavorful orange.
could try using just one basil leaf, and accent with basil flowers or microbasil.
i might like to try these flavors using the basic cocktail 2 recipe. something like: gin, basil, triple sec, splash of amaretto, then a softener, maybe muscat dessert wine or a sweet vermouth.
orange orgeat: pour boiling water over blanched almonds, let rest for 20 minutes or so. drain. combine 4 parts fresh orange juice to 1 part ‘washed’ almonds, process well. strain through two or three layers of cheesecloth, press out solids. add 4 parts sugar, shake until dissolved.
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