Summer is returning, volcanic temperatures are expected and after this quarantine the desire to go out is great and aperitifs are needed for refreshing, disturbing and glowing to be able to pass the difficult moment. And so the Ginbuster cocktail comes into play, a drink with a disruptive aromatic charge, with an orgiastic contrast between the strong, resinous and very aromatic flavor of the gin combo, rosemary, green Chartreuse, basil and cucumber on one side and grapefruit and limoncello on one side. ‘other.
It is a light and sharp cocktail, very fresh, a summer drink, all played on acid and tickling flavors, so it is excellent as an aperitif or a detox-vegan draining drink in anticipation of the costume fitting under plexiglass.
Ingredients and doses to make the Ginbuster cocktail
- 4 cl of gin
- 1 cl of limoncello
- 3 cl of pink grapefruit juice
- 2 cl of pineapple
- 0.5 of green Chartreuse
- 3 basil leaves
- 3 slices of cucumber
- a small sprig of rosemary
How to make the Ginbuster cocktail
Before starting with the preparation of the cocktail, with a potato or citrus peel cut two long slices of cucumber, place them in an old-fashioned glass.
Put 1 slice of a cucumber and 1 slice of pineapple in the shaker with the gin and mash with the pestle, add the basil, mash for a few more seconds, then add the grapefruit juice, rosemary, limoncello, green Chartreuse liqueur, fill with the ice, shake quickly. Fill the glass with ice, then pour the cocktail and serve. If you don’t have fresh pineapple, use a good juice.