YEBIGA – SELO BORDELLO
(Gimlet Style)
- 1.5 oz. Rakija Bela
- ¼ oz. Green Chartreuse
- ¼ oz. dry sherry
- ¾ oz. lime juice
- Pinch of Maldon salt
- Barspoon of chardonnay vinegar
- 3 basil leaves – torn
METHOD:
Shake very hard
Fine strain
GLASS: Nick & Nora
GARNISH: Floating basil leaf
