- Place 6 basil leaves in a cocktail shaker. Add the cane syrup. Using a muddler, crush the basil leaves to extract as much flavour as possible.
- Add the gin, lemon juice, egg white and salt to the shaker. Mix. Add ice cubes and shake vigorously for 1 minute. Strain into a glass filled with crushed ice. Garnish with the slice of lemon and remaining basil leaf.
You can replace the egg white with a vegan emulsifier such as NOROI distillery’s vegan foamer. Just a few drops added to your cocktail will give you frothy results.