Find #1: Freshly Cut, New Summer Menue Papa Doble Bar, Montpellier
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! http://www.papadoble.fr Find Julian Escot also here: http://www.art-cocktail.com