Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Brought to you by award-winning Launceston restaurant, Stillwater.
2 tsp raw sugar
1 cup ice
1 bottle of quality Cachaca
Cut lime into quarters and add to glass. Sprinkle in the sugar, adding more depending on how sweet your tooth is. Muddle (mash) the lime in the glass, being sure to press out as much juice as possible. Add enough ice to fill the glass. Fill nearly to the rim with Cachaca.
Pour into a metal cocktail shaker and close tightly. Shake until condensation forms on the outside of the shaker. This ensures it is icy cold.
Pour back into the same glass and serve immediately.
Metal cocktail shaker.
Credits: Lori Jo Hendrix
Photo Credits: Lori Jo Hendrix