July, 2006
The Tina Louise
WSA original cocktail as featured in Portland Monthly, The Summer Food Issue, July 2006
- 6 basil leaves, plus 1 sprig for garnish
- 3/4 oz ginger syrup
- 3/4 oz lemon juice
- 2 oz bourbon
- 3/4 oz sparkling wine
Muddle basil, ginger syrup and lemon juice in cocktail shaker. Add bourbon and ice. Shake well and strain into a chilled Champagne flute. Top with sparkling wine and garnish with basil sprig.
Ginger Syrup Recipe
- 1 three-inch piece of ginger roughly chopped
- 1 cup water
- 1 cup sugar
Combine ginger, sugar and water in saucepan. Gently simmer for 5 minutes. Allow to cool and strain. Store in refrigerator for up to 2 weeks.