1 3/4 oz. vodka (Peake uses Tito’s)
3/4 oz. St. Germain
1/2 oz. grapefruit cordial
5 basil leaves
3 lemon wedges
Tools: shaker, muddler, strainer
Garnish: basil leaf
Grapefruit Cordial: First wash, then peel a medium grapefruit, reserving the peel. Juice the grapefruit. Whatever volume of juice you get from your grapefruit, add the same amount of white granulated sugar. One medium grapefruit typically yields 1 cup of juice. Stir or shake to dissolve the sugar into the juice. Add the grapefruit peels to your juice/sugar mixture and gently press with a muddler or the back of a wooden spoon to release the oils, cover, refrigerate and let sit 24 hours. Strain off your peels, cover, refrigerate and use within 1 week.
In a large shaker tin, muddle the basil, lemon and cordial. Add the remaining spirits and shake with ice. Strain into a rocks glass and add fresh ice cubes. Smack a basil leaf to release its flavorful oils, then place it on the drink as a garnish.
Michelle Peake, Dutch & Company, Richmond, Virginia