This Cocktail Shakes Up Sake, Gin and Basil

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Newbie New York restaurant Nix is already make waves with the meat-free crowd, but the Southern California-styled vegetarian eatery is attracting in just as many carnivores. Chef John Fraser's (Narcissa, Dovetail) has found a sweet spot for serving a creative, animal-less menu packed with flavor—be it his tempura fried cauliflower stuffed into bao buns, or his cacio e pepe-inspired shiitake mushrooms. Behind the bar one will likewise find fresh flavors, as is the case for bartender Soraya Odishoo's Honey Bee, a simple cocktail that harmonizes honey, Thai basil, plus sake and gin.

Honey Bee
Makes 1

11/2 ounces sake
1 ounce gin*
3/4 ounce honey syrup**
3/4 ounce fresh lemon juice
8-10 Thai basil leaves

Add all ingredients to a cocktail shaker and muddle. Add ice and shake. Strain into a coupe glass and garnish with a Thai basil leaf.

* For this drink, use a gin with a less-pronounced juniper flavor.

** To make honey syrup, combine equal parts honey and water in pan over medium heat. Stir to dissolve honey into water. Remove from heat and set aside to cool.

from Eater - All http://ift.tt/1WAIjGL
via IFTTT