by Thomas Huhn
Bar Les Trois Rois, Switzerland
1½ oz Leblon Cachaça
¼ oz St. Germain Elder Liquor
1 oz fresh pink grapefruit juice
1 oz rooibos tea
½ oz honey syrup*
5 basil leaves
orange twist
Combine all ingredients in a mixing glass with ice. Shake well and double strain into a chilled coupe glass. Squeeze an orange zest on top.
*To make honey syrup, put equal part of honey (use a flavorful local honey) and water in a small pot. Boil, then turn down to a simmer and stir until the honey is completely dissolved. Cool and store in a airtight container in the refrigerator.
