About
This one was sent to me by Parker Danz (@parkerthealchemist_), who follows me on Instagram. It is an equal-parts combination of Oaxacan rum, Aperol, Lillet Blanc, and a lemon-basil shrub, which is a pretty fun mix of flavors on paper. The rum brings plenty of grassy cane character, Aperol adds bittersweet orange, and Lillet softens everything with a little citrus and wine. The lemon-basil shrub ties it together with acidity and a fresh herbal note. I’m always down to try something a follower sends my way, especially when the build is this easy to remember.Cheers y’all!
Ingredients
- ¾ oz · 22.5 mlOaxacan rum
- ¾ oz · 22.5 mlAperol
- ¾ oz · 22.5 mlLillet Blanc
- ¾ oz · 22.5 mllemon-basil shrub
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a lemon twist and optional basil.
LEMON-BASIL SHRUB
- 500 g. sugar
- 250 g. lemon peel
- 40 g. fresh basil
- 500 g. fresh lemon juice
- 250 g. Champagne vinegar or white wine vinegar
- 1
Combine the sugar and lemon peel and cold macerate for 12–24 hours.
- 2
Add the fresh basil and gently muddle.
- 3
Macerate for an additional 4–6 hours.
- 4
Strain.
- 5
Add the fresh lemon juice and Champagne vinegar or white wine vinegar.
- 6
Stir until combined.
- 7
Bottle and refrigerate.
- 8
Ideally, rest for 2–3 days before using.
anatomyofadrink.com/cocktails/the-oaxacan-brat