This year is Smosh's 20 year anniversary, can you believe that??
- French 75 -
1oz Gin
1/2oz Lemon Juice
1/2oz Basil Simple
3oz Champagne
Basil Simple
(Equal parts water, sugar, basil)
Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute.
(Don’t steep basil for too long or it will become bitter, taste as you go)
Remove from heat and let syrup steep for 30 minutes.
Fill a cocktail shaker with ice.
Add the gin, lemon juice, and simple syrup and shake until chilled.
Strain into a Champagne flute or coupe glass and top with Champagne.
Garnish with a lemon twist, and enjoy!
- Tommy Special -
1oz Mezcal
1oz Ancho Reyes Chile liqueur [the red one not the Verde one]
1/2oz Chambord
1oz Lime juice
1 Luxardo cherry
Fill stirring glass (or whatever) with ice.
2. Add mezcal, lime, ancho and chambord.
3. Stir, pour over ice into glass.
Add cherry garnish!
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