Kari Ambrosini

45 ml (1.5 oz) London Dry Gin

15 ml (0.5 oz) Campari

15 ml (0.5 oz) Limoncello

30 ml (1 oz) Fresh orange juice (preferably blood orange)

15 ml (0.5 oz) Fresh lemon juice

6 leaves Fresh basil leaves

30 ml (1 oz) Dry Prosecco (chilled)

1 leaf Large basil leaf (garnish)

1 piece Orange peel, spear-shaped (garnish)

Chill a coupe. Lightly clap the 6 basil leaves in your palms to release aroma, then add them to a shaker with the gin, Campari, limoncello, orange juice, and lemon juice. Fill the shaker with ice.

Shake hard for 12–15 seconds to wake the basil and create a vibrant, racing-red base. Double-strain into the chilled coupe to remove ice shards and basil bits.

Gently top with chilled Prosecco. Express the orange peel over the surface, trim it into a spear shape and set it on the rim alongside the large basil leaf. Serve immediately for a podium-worthy launch.