Bittersweet Summerdays

Bittersweet Summerdays cocktail with FRENZEL Grapefruit liqueur, bourbon and basil foam in an elegant cocktail bowl, surrounded by dried grapefruit
David Gran (myBar)

Bittersweet Summerdays

myBar by David Gran - Fancy a refreshing, fluffy drink? Then how about the „Bittersweet Summerdays" cocktail? For this dream of a drink, the grapefruit liqueur from frenzel.drinks was combined with full-bodied bourbon whiskey, fresh lemon, cane sugar and an airy basil foam.
Print Recipe Pin Recipe
Servings: 1
Course: Cocktails, Signature Drink
Cuisine: Modern Mixology
Ingredients Equipment Method Notes

Ingredients
  

  • 3,5 cl FRENZEL Grapefruit
  • 4 cl Bourbon Whiskey
  • 2 cl Cane sugar syrup
  • 2,5 cl Lemon juice
  • Ice cubes for shakers
  • Basil foam see preparation below
  • 1 Leaf Sage to the set
For the basil foam
  • 3 cl Lemon juice
  • 3 cl Basil syrup Homemade recommended
  • 3 cl Aqua Faba Chickpea water from the tin

Equipment

  • 1 cocktail shaker
  • 1 Strainer
  • 1 jigger
  • 1 cocktail bowl
  • 1 citrus juicer
  • 1 cream siphon with N2O capsule
  • 1 fine sieve

Method
 

  1. Prepare the basil foam (can be made in advance):
  2. Mixing foam ingredientsAdd 3 cl freshly squeezed lemon juice, 3 cl basil syrup and 3 cl Aqua Faba (the water from a can of chickpeas) to the cream siphon.
  3. Load cream siphonClose the cream siphon tightly and load with an N2O capsule (nitrous oxide capsule). Shake vigorously and place in the fridge for at least 2 hours. The foam can also be prepared the day before.
Prepare a cocktail
  1. Prepare the ingredients: Freshly squeeze the lemon to obtain 2.5 cl of lemon juice. Prepare a cocktail bowl (coupette) and optionally pre-chill.
  2. Fill the shakerPour 3.5 cl FRENZEL Grapefruit, 4 cl bourbon whiskey, 2 cl cane sugar syrup and 2.5 cl freshly squeezed lemon juice into the cocktail shaker.
  3. Add ice and shake: Add a generous amount of ice cubes to the shaker. Close the shaker tightly and shake all the ingredients vigorously for approx. 15 seconds until the outside of the shaker fogs up and becomes very cold.
  4. Strain into a cocktail glass: Strain the cocktail through the bar strainer into the prepared cocktail bowl. A fine sieve can also be used for extra clarity (double strain).
  5. Top with basil foam: Shake the cream siphon well and carefully pour the airy basil foam onto the cocktail to create a nice head of foam.
  6. Garnish and serveGarnish with a fresh sage leaf. Serve immediately and enjoy this bittersweet summer dream!

Notes

🌿 MAKE YOUR OWN BASIL SYRUP: Boil 100 ml water with 100 g sugar. Add a handful of fresh basil leaves, leave to infuse for 10 minutes, strain and leave to cool. Can be kept in the fridge for up to 2 weeks.
🥃 BOURBON SELECTION: A good bourbon with vanilla and caramel notes harmonises perfectly with grapefruit. Bulleit Bourbon, Woodford Reserve or Wild Turkey 81 are recommended.
🫧 AQUA FABA TIP: Chickpea water (Aqua Faba) is the plant-based alternative to egg white and provides the perfect, stable foam. A standard tin of chickpeas contains approx. 120 ml Aqua Faba.
💡 WITHOUT CREAM SIPHON: If you don't have a cream siphon, you can also froth Aqua Faba with an electric milk frother or in a tall container with a hand blender. The result is not quite as stable, but it also works.
🌟 SIGNATURE DRINK: This recipe comes from David Gran (myBar) and is a perfect example of modern mixology. The combination of classic spirits and innovative techniques makes this cocktail something special.