Isla Capri

• 1.0 oz. Moletto gin
• 1.0 oz. Sipsmith Lemon Drizzle gin
• 0.5 oz. basil liqueur (St. George)
• 0.5 oz. Lillet Blanc
• 0.25 oz. Benedictine
• 0.25 oz. simple syrup
• 0.25 oz. lemon juice
• pinch of salt

Shake with ice and strain into coupe smeared with a balsamic reduction. Garnish with a caprese skewer of tomato, mozzarella and basil.

I was in Ohio over the summer and found there this Italian gin I’d not previously seen. Yes, it’s a gin, distilled with juniper berries and other botanical, but for me it tastes like clarified tomato juice, and it is fascinating.

The first thing I thought of was a caprese salad, thinking of the tomato and basil. As the Moletto for me isn’t especially ginny, I chose the split it with Sipsmith’s lemon offering. The basil liqueur was then the obvious and necessary addition. Everything else came with a lot of play and experimentation. Originally I wanted balsamic in the mix, but found it worked better as a garnish. As did the cheese, which I wasn’t about to put in the drink. You’re welcome.

Alla nostra salute!