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Nepal Basque

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A gin sour with grapefruit liqueur and lemon juice, spiced with timut pepper and a little Espelette chili. Tart citrus on top, with a gentle peppery heat.

Method
Shaken
Glass
rocks
Difficulty
Medium
Flavor Profile
Citrus
Floral
Smoky
Sour
Spicy

Ingredients

Servings:
1
Your bar: 0/5
Espelette Chili Powder
2 pinch
Gin
4.5 cl
Timut Pepper
3 ⁄4 spoon
Lemon Juice
2.25 cl
Giffard Pamplemousse Rose Liqueur
2.25 cl
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Chill a rocks glass.
  2. Put the gin, Giffard Pamplemousse Rose liqueur, lemon juice, Espelette chili powder and timut pepper in a shaker with ice and shake.
  3. Fine strain into the chilled glass.
  4. Garnish with blood orange zest.

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