
From Imbibe Magazine·View original →
Muddle 2 basil leaves in a shaker tin. Add the remaining ingredients and ice. Shake until chilled. Fine strain into a rocks glass over a large ice cube. Garnish. Yellow Bell Pepper SyrupJuice 1 yellow bell pepper and combine the juice in a saucepan with equal parts of white sugar. Stir over medium heat until the sugar dissolves. Remove from the heat, cool, strain into a bottle and store in the refrigerator for up to 2 weeks.