2.0 oz añejo tequila. .75 oz jala basil syrup .5 oz cointreau 0.25 oz fresh lime juice. Jala basil syrup: ( 3/4 gallon) 1200 g sugar 2000 g lime juice 40 g Thai chilies 60 g Serrano peppers 440 g basil leafs no stems Bring lime juice and sugar to simmer, add peppers and basil, let cool down, strain. Basil salt. Ground up dehydrated basil and mix with same amount of salt.

2.0 oz Browned butter infused bourbon. (B.B.B) 0.70 oz maple syrup. 0.70 fresh lemon juice. BBB. Add 160 grams of unsalted butter to a large sauce pan, heat on medium heat until dark brown. ( black spot at the bottom will form which are fine) In separate container add 1L of bourbon and pour hot butter in it. Let it sit for 5 hours while mixing it around whenever you can. Freeze overnight and strain through a coffe filter when you take it out of the freezer. Maple syrup old fashioned work really well with the BBB too!

Warm welcome to the new members @Jenae Hyland @Blake Hall @Kevin Christie @Francesco Dadamo @Dean Callan @Ashlyn May @Sam Nolan @Blake Coe @Ashik Jackson @Joan Felder @Bee Wills @Zuno Podraza @Maame Araba Smiley @Connor Pengelly @Isaac Bayley @Anshul Grover @Holly Mapana and many more, which I am sure I will miss mentioning, as I lost count. Don't take it personally. I've been a bit all over the place with my relocation and putting my life back on track. The community start growing fast, and I can't be happier.

Hi everyone! I'm new to the space so thought I'd share an original of mine. The challenge was to create a menu around the theme of "Gin & Tea" which I found quite tricky, and this was actually one of the first cocktails I made for the rooftop bar. Being a bit rebellious and a matcha & mezcal lover, I tried to bend the rules as much as I could... Matcha-Tini: - Gin (Bombay-type) - 25mL - Mezcal - 15mL - Triple sec - 25mL - Matcha & Basil syrup - 35mL - Lemon juice - 15mL - Orange juice - 15mL - Vegan foamer/egg white Coupe/double shake/fine strain and garnish with a violette or rose flower I never managed to get it perfect and I had limited creative freedom at the time (it was an amateur bar), but was proud to concoct something decent with matcha 😃 Let me know what you think! Greg