Hallowed Ground
Dry Gin, Garlic-Infused Centum Herbis, Cocchi Americano, Lemon, Basil Oil, Pecorino Romano, Black Pepper
Bartender Tucker St. John of Esther’s Kitchen | Las Vegas, LV
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Garlic-Infused Centum Herbis:
1 liter Centum Herbis liqueur
16 cloves garlic, crushed
Basil Oil:
24 grams basil leaves
220 grams olive oil
To Assemble and Serve:
28 grams London dry gin
21 grams Cocchi Americano aperitif
28 grams lemon juice
7 grams simple syrup
Pecorino Romano
Ground black pepper
METHOD
For the Garlic-Infused Centum Herbis:
In a nonreactive container, combine all ingredients. Stir, cover, and let sit 12 hours at room temperature. The next day, pass through a fine mesh strainer. Bottle and reserve.
For the Basil Oil:
Bring a pot of water to a boil. Blanch basil, then immediately shock in ice bath. Pat dry and transfer to a Vitamix Commercial blender. With the machine running, stream in oil and blend until mixture is fully emulsified. Let cool. Bottle and reserve.
To Assemble and Serve:
In a shaker with ice, combine gin, aperitif, lemon juice, simple syrup, and 28 grams Garlic-Infused Centum Herbis. Shake until chilled and diluted. Fine strain into a chilled Nick & Nora glass. Top with 8 drops Basil Oil. Grate cheese over top. Finish with black pepper.
