Basil Breeze
by Sebastiano Saporito – Sebastiano Saporito Ingredients 60mL Gin 22,5mL ODK Lemon Juice 100% NFC 15mL ODK Basil Syrup 3-4 drops Stillabunt Magic Velvet Top with soda water Garnish with fresh basil leaves
London Tea Sour
by Cueva Edison – The Shadow Bartender Ingredients 40mL Gin 20mL Elderflower liqueur 30mL Clementine juice 20mL Earl Grey tea 15mL ODK Vanilla Syrup 4 Fresh basil leaves 10 drops Stillabunt Supersour 5-6 drops Stillabunt Magic Velvet Shake and serve Garnish with fresh basil
Mochi Liuk
By Flavio Carletti – FC Bartender Lab Ingredients 15 drops Stillabunt Yuzu Bitters 10 drops Stillabunt Licorice Bitters 10mL Elderflower aromatized wine 3 drops Stillabunt Magic Velvet Malafemmina Tonic Water Top with Malafemmina Tonic Water Garnish with fruit mochi
Carrot Sour
by Cueva Edison – The Shadow Bartender Ingredients 50mL Gin 25mL ODK Lime Juice 100% NFC 20mL Ginger-honey syrup 30mL Carrot juice 5 drops Stillabunt Magic Velvet Garnish with a baby carrot
Basil Sour
by Yannick Duyck – Your Modern Bartender Ingredients 50mL Gin 20mL ODK Lime Juice 100% NFC 15mL ODK White Sugar Syrup 15mL Stillabunt Magic Velvet Shake with ice and strain into a chilled glass. Garnish with basil leaves.
Basil Fizz
by Yannick Duyck – Your Modern Bartender Ingredients 50mL Gin 20mL ODK Lime Juice 100% NFC 15mL ODK White Sugar Syrup 5-6 Basil leaves 60mL Sparkling water 6 drops Stillabunt Magic Velvet
Apricot Sour
by Yannick Duyck – Your Modern Bartender Ingredients 50mL Cognac 20mL ODK Lime Juice 100% NFC 15mL ODK White Sugar Syrup 30mL ODK Apricot Fruity Mix 3 drops Stillabunt Magic Velvet 4 drops Stillabunt Chocolate Bitters
Irish Cold Foam Coffee
By Jose Perez Ingredients 30mL ODK Irish Cream Syrup 180mL Milk Whisk double espresso* * Pour a double espresso into a glass. Add 5 drops of Stillabunt Magic Velvet and whisk until light and foamy. Add ODK Irish Cream Syrup and milk into a highball glass. Fill it completely with ice. Top with the […]
Midori No Koe
By Flavio Carletti – FC Bartender Lab Ingredients 20mL ODK Basil Syrup 30mL ODK Lemon Juice 100% NFC 25mL Passion Liquor 50mL Mediterranean Gin 6 drops Stillabunt Magic Velvet 8 drops Stillabunt Burlesque Bitters Garnish with freeze-dried basil leaves
Rubus Obscura
By Flavio Carletti – FC Bartender Lab Ingredients 20mL ODK Blackberry Syrup 30mL ODK Lemon Juice 100% NFC 25mL Elderflower Liqueur 50mL Gin 6 drops Stillabunt Magic Velvet 10 drops Stillabunt Chocolate Bitters Garnish with cocoa powder