- 45ml Archie Rose Dry Gin
- 30ml Monin Yuzu Puree
- 15ml Ambra Lemoncello
- 10ml freshly squeezed lemon juice
Use your ProMegJig to measure all ingredients into a Boston Glass. Bruise the purple basil between your palms and add to the glass with ice. Shake with a Boston tin. Add a large hard ice cube to your Uibi rocks glass and double strain the drink over using a BarRay and a Snubnose strainer.
Use tweezers to garnish with a Shiso leaf.
To see exactly how to make this recipe, you can watch our Mixology Masterclass on YouTube.