FORGET THE SIMPLE SYRUP IN MIXOLOGY
The traditional way for any barman and herbal mixologist is to sweeten a cocktail with a simple syrup made of water and sugar. Welcome to the Tigidou era, where you can use Looch pure fruit syrup made from Île d’Orléans strawberries and fresh basil. An explosion in the mouth, enhancing soft drinks and sweet cocktails. Also to be used with the Soda Stream given to you by your sister-in-law (or brother-in-law, we don’t want to create an odd number). Even poured over a glass of bubble or sparkling wine that lacks personality.
1 oz white rum or vodka
1 oz Strawberry and Basil Looch
1 oz grapefruit juice
Shake with ice
Serve with lime zest
in a martini glass
Also try it in a Slush version, Floridita style.
If Hemingway could have been from another era, it would surely have been Tigidou itou.