Dolce vita in Brera

Ingredients
30 ml Portofino Dry Gin
15 ml Saint Germain liqueur
10 ml Campari bitter
10 ml cordial lemon and basil
10 ml yuzu liqueur
0,5 ml vanilla gum arabic
Top up with champagne
Garnish with lemon essence and a basil leaf 

Method

1. Add all the ingredients into a mixing glass filled with ice and stir for 15 seconds 2. Strain into a champagne flute and top with champaign 3. Garnish with lemon essence and a basil leaf

For 200 ml of Cordial

200 ml Water
20gr - lemon peel
20gr - basil leaves
20ml - fresh lemon juice
350gr - white granulated sugar
1 Heat the water with the sugar, lemon peel and juice and remove from the heat once it is almost boiling.
2 Leave to cool – once cold, add the basil leaves and let it rest in a tightly sealed jar for 6 hours
3. The Cordial is ready for your cocktail and can be stored in the fridge for a week.

Created in collaboration with Vesta