Verbier W Bar’s unseasonally tropical Basil Bliss Cocktail

Alright – so this month’s cocktail is the fresh and piquant Basil Bliss.

Where did we discover this summery delight? Rather surprisingly – there’s something rather tropical about it – in Verbier’s W Bar, nestled in the Swiss alps.

The Basil Bliss is made of  gin, manzana, fresh ginger, lime, basil, and grapefruit foam. It’s a sort of long gimlet with bells on if you like.

What is manzana? ‘Manzana’ simply means ‘apple’ in Spanish. But Manzana Verde is a liqueur made from wild green apples picked in the Basque mountains, and it has the crisp and refreshing acidity of green apples.

It’s good paired simply with gin to make an Appletini, teamed with raspberry, or served even more simply, on the rocks. But it was also very good in this medley of acids, further pricked with a zing of ginger.

Follow this link for how to make a classic gimlet.

Listen to Down Drinking at the Bar by Loudon Wainwright III

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Terrific tangerine fizz cocktail discovered in Lisbon at Insólito

While Olga, head bar tender at Decadence in Lisbon, was working through a Smoke Me – a pre-prandial we were enjoying at neighbouring sister restaurant…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts