Being almost half Swedish we love most things Scandinavian. This drink was inspired by some of the brighter flavors Jake experienced while he was studying in Karlstad. Slightly sweet, slightly acidic, slightly piney, this herbaceous delight is the perfect summer cooler for whatever you’re in for. Also, since the Olympics are on even your drinking should have a little international flair.
Equipment Needed: Paring Knife, Cutting Board, Rocks Glass, Spoon (to stir) or Cocktail Shaker (to shake)
- 1 shot gin (we used Bombay Sapphire; about $25/750 ml)
- 1/2 shot St. Germain (about $30/750 ml)
- 1/2 shot Lillet (about $15/750 ml)
- 2-3 TBSP cardamom simple syrup (you can use regular simple syrup or honey if you don’t want to make ours)
- 7 dashes lemon basil bitters (use a couple dashes of your favorite bitter if you’re not cool enough to infuse your own)
- 1 lemon ($0.50/each)
- 1 fresh basil leaf ($2.99/oz)
- 1 fresh sprig rosemary (about $1.49/sprig)
- Tonic water ($1.79/L)
- Using your paring knife cut the lemon into discs and cut the rosemary sprig in half. Place a basil leaf and the rosemary piece in the center of a lemon disc (like a little lilly pad) and set aside for garnish.
- Put a couple ice cubes in your cocktail shaker and add the gin, St. Germain, Lillet, cardamom syrup and bitters. Pop the top on and shake vigorously.
- Pour over ice, squeeze in a little extra lemon juice and top the whole thing off with tonic.
- Garnish with your lemon herb disc and consume. Skål!