Place 5 red basil leaves into a shaker
Pour in 1 oz of quail egg white, 0.35 oz of lime juice, 0.5 oz of honey syrup, 0.5 oz of Benedictine and 1.5 oz of white rum
Add 1 dash of rhubarb bitters
Fill the shaker with ice cubes and shake thoroughly
Finely strain into a chilled champagne saucer
Garnish with a red basil leaf