Ingredients
- 3 bergamot, halved and seeded
- ½ bunch basil, stems removed
- 2 tbl granulated cane sugar
- 16 oz carbonated water
- 2 cups ice
Instructions
- On a cutting board, chiffonade basil with cane sugar. Place mixture into a cocktail shaker.
- Squeeze bergamot juice into shaker. Add 1 cup ice and shake vigorously.
- Divide mixture between 4 lowball glasses. Top each glass with 4oz carbonated water. Serve immediately.