Alright – so this month’s cocktail is the fresh and piquant Basil Bliss.
Where did we discover this summery delight? Rather surprisingly – there’s something rather tropical about it – in Verbier’s W Bar, nestled in the Swiss alps.
The Basil Bliss is made of gin, manzana, fresh ginger, lime, basil, and grapefruit foam. It’s a sort of long gimlet with bells on if you like.
What is manzana? ‘Manzana’ simply means ‘apple’ in Spanish. But Manzana Verde is a liqueur made from wild green apples picked in the Basque mountains, and it has the crisp and refreshing acidity of green apples.
It’s good paired simply with gin to make an Appletini, teamed with raspberry, or served even more simply, on the rocks. But it was also very good in this medley of acids, further pricked with a zing of ginger.
Follow this link for how to make a classic gimlet.
Listen to Down Drinking at the Bar by Loudon Wainwright III