Infinita
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Fresh basil and mist of salted absinthe (blend 20g salt, 80ml water, 200ml absinthe)
- ABV: 12%
Ingredients
- Bacardi Carta Blanca light rum — 1⅔ oz (50 ml)
- Lime juice (freshly squeezed) — ⅔ oz (20 ml)
- Giffard Orgeat Syrup — ⅔ oz (20 ml)
- Basil leaves — 5 fresh
- Asti Spumante — 1⅔ oz (50 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into chilled glass.
- Garnish with fresh basil and a mist of salted absinthe.
A cocktail with rum and fresh basil.
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