Instructions

1. To make the basil foam, mix the water and sugar together in a small saucepan and place over medium-low heat. Cook, stirring occasionally, until the sugar is dissolved and the syrup is barely beginning to simmer. Remove from the heat and add the basil sprigs. Steep for about 3 minutes or until the basil is turning brown. Remove the basil and set the syrup aside.
2. Beat the egg whites in a medium bowl with a handheld mixer until soft peaks form. With the mixer running, drizzle in the syrup and salt until incorporated. (Note that the foam does not hold well and should be whipped up just before using.)
3. To make the cocktail, combine the gin, simple syrup, and lemon juice in an ice-filled cocktail shaker. Shake for 30 seconds then strain over fresh ice into a Collins glass. Fill to within an inch of the top with ginger beer and stir gently. Gently spoon some of the basil foam on top of the drink. Garnish with a small basil leaf.
4. * Note that raw egg whites should not be consumed by the elderly or those with compromised immune systems.