Find #1: Freshly Cut, New Summer Menue Papa Doble Bar, Montpellier

Von Joerg Meyer -

Freshly Cut (inspired by Gin Basil Smash)

created by Davy Nerambourg. Served by Julien Escot, Papa Doble Bar, Montpellier

  • 10 to 12 Basil leaves
  • 50 ml Rhum, Appleton White
  • 15 ml Bärenjäger honey liqueur
  • 20 ml fresh lime juice
  • 20 ml simple Sirup
Muddle basil virgorously, shake all ingredients and strain in an old fashion glass over fresh ice cubes. Garnish with a basil leave and add some ground Sichuan pepper. Be careful with the pepper - only on top!


Find Julian Escot also here:

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