Source: Bulldog Gin
Betel has an eclectic Asian menu, so it makes sense to use the Asian citrus fruit, yuzu, to flavor drinks at the bar. Mixologist Elle Randall finds that yuzu perfectly complements the botanicals in gin. She rounds out this well-balanced cocktail with lemon juice, palm sugar and Thai basil.
2-3 Thai basil leaves
Dash palm sugar
2 oz. Bulldog gin
2 oz. yuzu puree or juice
1/2 oz. lemon juice
Cucumber slices and basil leaves for garnish
- Lightly muddle basil leaves and palm sugar in cocktail shaker.
- Add gin, yuzu and lemon juice; combine ingredients over ice. Shake well and pour into a tall glass. Garnish with cucumber and basil.