Feelin' Good, Too (2011 Bombay Sapphire & GQ Magazine Most Inspired Bartender)
Here's a fun write-up about the event from examiner.com.
2 oz. Bombay Sapphire gin
.5 oz. Lemoncello (The Winkleplex prefers Pallini Lemoncello)
1 lemon wedge
2 basil leaves
2" scoop of lemon basil sorbet (see recipe below)
Muddle basil and lemon together in a pint glass. Add gin and lemoncello. Fill glass with ice and shake vigorously for 10 seconds.
Scoop sorbet into the bottom of a chilled martini shell with a sugared rim (for fun, add a little lemon and lime zest to your sugar!). Strain cocktail over sorbet. Garnish with lemon and basil.
Lemon Basil Sorbet
1/2 c. lemon juice
1 c. sugar
1 1/2 c. water
1/2 c. fresh chopped basil (divided)
2 tsp. vodka
zest of one lemon
Heat sugar, water, lemon juice, and lemon zest in a sauce pan on medium heat. Stir occasionally. Remove from heat when sugar is completely dissolved. Transfer to a heat safe container, add half of the fresh chopped basil, and keep in the refrigerator until chilled.
Strain mixture and place in ice cream machine. Add remaining fresh chopped basil and vodka. Follow machine manufacturer's directions. Transfer to a container, cover, and store in the freezer.
If you do not have an ice cream machine, put chilled mixture, chopped basil, and vodka into a non-reactive container and freeze thoroughly. Once frozen, transfer to a food processor and puree until a "fluffy" texture is achieved. Serve immediately or place in a container, cover, and store in the freezer.