The Bulldog Mid-City
Stephanie Mears
- 1 1/2 oz SKYY Vodka
- 1 oz Juniper gin
- 3 1/2 oz green tea
- 1 oz of 2/1 simple syrup
- 1/2 oz Domaine de Canton Ginger Liqueur
- 4 fresh basil leaves
- Shake tin vigorously with ice until frothy
- Strain into highball rocks glass over one bourbon cube or sphere
- Garnish with lemon rind twist and small sprig of rosemary
