Ingredients

Method

• 1/2 orange, cut into 4 wedges
• 2 leaves fresh basil
• 50 ml jasmine-infused gin (see below)
• 20 ml Martini Rosso vermouth
• 7.5 ml Campari
• Water, to taste
For the jasmine-infused gin:
• 8 jasmine tea bags
• 1 bottle Bombay Sapphire gin

Method

Ingredients

Gently press the orange wedges to release the juice and essential oils and put into a glass. Add the basil.

Pour over the jasmine-infused gin, vermouth and Campari and stir. Add spring water and ice to taste.

To make the jasmine-infused gin, place the tea bags into the gin and allow to infuse for 24 hours.

Remove the tea bags, strain the gin and rebottle.

Serve with jasmine flowers and leaves.

TASTE's take:

Drawing inspiration from the classic Negroni and Americano, Nick Koumbarakis, mixologist and blogger of The Alchemist Says, creates a heady ambrosia in which botanical gin meets the delicacy of jasmine.