La Sicília
La Sicília is a herbal, fruity and citrus cocktail made with Gin, with moderate flavor complexity.
Ingredients
- 15 green grapes
- 10 basil leaves
- 60 ml pear-infused gin (recommended: NIB)
- 25 ml lime juice
- 30 ml rich simple syrup (2:1)
- Ice
- Lemon peel
- Small basil sprig
Method
- In the shaker, muddle the grapes and basil leaves into a paste, pulling out the grape juice and the basil aroma.
- Add the pear-infused gin, lime juice, and syrup.
- Fill with ice and shake hard for at least 10 seconds.
- Double strain into a glass with ice.
- Finish by expressing the oils from the lemon peel and garnish with the basil sprig.
FAQ
What is in a La Sicília?
A La Sicília is made with 15 green grapes, 10 basil leaves, 60 ml pear-infused gin (recommended: NIB), 25 ml lime juice, 30 ml rich simple syrup (2:1), Ice, Lemon peel and Small basil sprig.
When should you serve a La Sicília?
A La Sicília fits a hot day and an aperitif.
What is the bartender tip for a La Sicília?
The pear-infused gin is what sets this drink apart: the pear notes sit between the herbal and the grape. Without it, a London Dry works, but the profile gets drier and more botanical. Really muddle — the grape-and-basil paste needs to give up juice and chlorophyll. 30 ml of 2:1 syrup stands up to the acidity of the grapes and lime; if you use 1:1 syrup, bump the amount up a little. The double strain catches the skins; the lemon peel at the end brings the citrus oil that gives the drink its name.