101 Best New Cocktails: Bloomsbury Fizz by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain.
Adapted from a recipe by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain. (picture ©George Restrepo)
“This cocktail is a modern version of a Fizz. Its name is inspired by the London district where Charles Tanqueray founded a small distillery in 1830 and Tanqueray was born.
This drink uncovers the sharpness of the citrus flavour of this gin, combined with the summery, fresh notes of basil, perfectly balanced with the velvet warm of the port. Perfect at any time the day. (Cocktail winner the Spanish Tanqueray Ten World Class Semifinal 2010.)” Giuseppe Santamaria.
6 fresh basil leaves (reserve 1 for garnish)
20 ml (.66 oz) gomme syrup
40 ml (1.33 oz) Tanqueray No. TEN gin
10 ml (.33 oz) fresh lemon juice
10 ml (.33 oz) fresh lime juice
1 large egg white
Dash soda water
20 ml (.66 oz) ruby port
a few basil leaves, as garnish
Smash the basil with the syrup in a mixing glass. Add ice, the gin, egg white, and lemon and lime juices. Shake vigorously and double-strain into a chilled coupette. Float the port then add the soda to the mixing glass to create a foam (in contact with the remains of the egg white) and float this foam on top. Add the garnish.
gaz sez: Tricky little number is this one–I’m not the best layerer in the business. Once it’s assembled, though, this is a stunningly fabulous drink—the T10 and the basil run a triathlon on the palate as they swim around and do a few wheelies before sprinting down the throat. Masterpiece material is this baby.