Serve in aCoupe glass
Blackberry & basil leaf
How to make:
SLAP basil to express oils. STIR all ingredients with ice and strain into chilled glass.
|3 fresh||Basil leaves|
|1 1/2 fl oz||Cognac (brandy)|
|1/2 fl oz||Giffard Crème de Mûre liqueur|
|2/3 fl oz||Sauvignon blanc wine|
Read about cocktail measures and measuring.
Rich blackberry flavours are balanced by white wine acidity with cognac providing the base spirit and flavours. Very faint basil notes add complexity.
Adapted from a 2015 recipe by Jake Goldstein at The Plotting Parlour, Brighton, England.