Basil Gimlet

Robert Bidigare
PROOF PUBLIC HOUSE
bartender, drink’s creator

“We always use fresh ingredients, and we source locally when we can.

“I try to utilize the ingredients that are coming out of the kitchen. They use a lot of basil, so it’s something I wanted to include in the drink.

“I’m into earthy, natural flavors. That’s my wheel-house. (The Uncle Val’s gin) has more earthy, organic tones, and the gin and the fresh ingredients mix well.

“We hand-squeeze all our lemons and limes (to) make the fresh sour. The basil (syrup) is a reduction using fresh basil.

“The idea of the whole bar is that we don’t have a ton of everything, but what we do is a well-curated selection.”