Basil-Cucumber Fizz

Addison Bowles, bartender
BRASSERIE DU VIN

“We infuse our own gin. We have local cucumbers and basil in there. Gin itself is pretty aromatic and herbal. We let it sit for a couple days so the gin (soaks up the flavor). Then we add the egg white and shake it. When you agitate egg white, it gets creamy and frothy. We add a little bit of fresh lemon juice, just to balance it all out.

“It’s smooth and creamy, kind of like drinking a cream soda but not really sweet. You are going to be able to taste the herbal (flavor). The cucumber is more on the back end. It’s a refreshing thing. You don’t really notice it at first, but then if you keep drinking, it gets there.

“It’s kind of like you’re licking a basil popsicle. It’s not very spirit forward at all, but it definitely has a lot of complexity and flavor.”