50mLTsilili Grape Distillate Muscat of Hamburg
25mL fresh lemon juice
20mL almond syrup
5mL Violette liquer
4 basil leaves
Add all the ingredients in the shaker with crushed ice. Shake until it freezes. Double-strain and pour into a chilled martini glass (or coupette vintage champagne). Garnish with a basil leaf and a lemon twist, after spraying the oils.
From the bartender Simos Tagaras