A GRACIOUS,
HERBACEOUS,
FLIRTATIOUS
LIBATION

AN OFFERING FROM
THE ISLAND GODS

Basbas is a little slice of heaven that tastes like nothing you've ever had before.

She's light, bright, smooth and a little sweet (but not too sweet) with notes of citrus, sage, rosemary and anise. And don't get weird about the anise...even the most licorice-loathing among us admit they love how it shows up with nuanced perfection in the 'Bas.

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HOW TO BASBAS

A before, during and after-dinner delight.

Shoot it straight in all its glory.

Sip 2 oz over a chunky rock.

Mix it with tonic & an orange peel.

IMBIBE
THE VIBE

GOLDEN NEGRONI

Orange you glad you went for this Spanish twist on an Italian classic?

Ingredients:
-2 oz Basbas
-1/2 oz. Suze liqueur
-1 oz. dry vermouth
-Orange peel for garnish
-Pretty Ice


Directions:
Combine in a mixing glass or shaker with ice. Stir until well-chilled. Strain into a glass over a large cube.


Tip: If you don't have an orange, use a lemon peel and forget about the orange joke.

HAUTE & BASSY

A Balearic twist on the Scottish remedy.


Ingredients:
-2 oz Basbas
-4 oz unfiltered apple cider

Combine. Heat. Sip. Repeat.
Garnish with anise star and cinnamon stick.

SIP IT / SHOOT IT

Basbas travels light.


Ingredients:
-2-4 oz Basbas

Directions:
Sip it. Shoot it.
Pour over rocks.


Tip: Try a nice chunky rock that melts slowly or a whiskey stone. She opens up nicely in a snifter.

GOLDEN MOJITO

Basbas travels light.


Ingredients:
-2 oz Basbas

-1 oz Fresh lime juice

-10 Fresh mint leaves

-Top off with soda


Directions:
Combine with ice, then gentle muddle.


Tip: Garnish with a fresh mint leave and food grade gold flakes.