Oskar’s Bar’s ‘Basil Fawlty’
Fresh Lemon Juice
Meadowsweet Syrup (recipe below)
Fresh Green Apple Juice
8 - 10
For the Meadowsweet
To Make The Syrup
Meadowsweet is a small white wild flower that grows in damp conditions and benefits from being dried and made into a tea, or in this case a sugar syrup
If you’re not the ‘go pick it yourself and dry it’ kind of person you can also find it online
Meadowsweet has a similar comforting flavour to camomile, it has a long, gentle herbal finish that cosies up with creamy flavours but also softens sharper additions such as green apples
Bring the sugar syrup to a boil in a saucepan then turn the heat off
Add the meadowsweet before the syrup cools and let it infuse under cover for 24 hours.
Pass through a chinois or fine sieve
Pour into sterilised bottles and keep in the fridge for up to 2 weeks
Add all ingredients to a highball glass and add crushed ice all the way to the top
Whisk everything together until the basil is bruised and the liquid is cold
Fill with more crushed ice
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how it was!
Recipe by The London Economic, thelondoneconomic.com