Guest Highball · N° 07 / 10

Omija Basil Highball

By Terry Kim — Alice Cheongdam, Seoul

A bright, herbaceous highball — basil-infused gin and tart omija lifted by a dry fino edge.

Style

Highball

Glass

Highball

Ice

Cubed

Method

Build

Garnish

Basil leaf

Build
  • 35 mlBasil-infused Gunpowder Gin — see preparation
  • 10 mlFino sherry
  • 15 mlOmija xylitol syrup — see preparation
  • TopSoda water
  • 3 dashOrange bitters
Method
  1. Fill a highball glass to the top with cubed ice.
  2. Build the basil-infused gin, fino sherry and omija xylitol syrup directly over the ice.
  3. Add three dashes of orange bitters.
  4. Top with soda water, stir once gently, garnish with a basil leaf and serve at once.
Preparation

Basil-Infused Gunpowder Gin Infuse 14 g fresh basil into 750 ml Gunpowder Gin sous-vide at 52 °C for 60 minutes. Chill for 30 minutes, then fine strain.

Omija Xylitol Syrup 34–35 °Bx Cold-infuse 100 g dried omija in 600 g water for 12–18 hours and strain, then dissolve xylitol at 45–50% of the extract weight.