2 oz / 50 ml Belvedere Pure
1 oz / 20 ml Grapefruit Sherbet*
0.5 oz / 15 ml Lemon Juice
0.25 oz / 5 ml Sugar Syrup (1:1)
3-4 Basil Leaves
8 Dash Peychaud's
Add first five ingredients to cocktail shaker and shake over cubed ice. Fine strain into fresh glass over crushed ice, garnish with bitters and basil.
*For grapefruit sherbet – combine 50 g grapefruit peel with 500 g caster sugar, muddle the peel into the sugar and leave to infuse for two hours. Add 250 ml grapefruit juice and combine thoroughly, ensuring the sugar is dissolved. Strain and store.