The Palace of Versailles
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The Palace of Versailles
Serve in a Coupe glass
| 3 fresh | Basil leaves |
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Giffard Crème de Mûre liqueur |
| 2⁄3 oz | Sauvignon blanc wine |
Garnish: Blackberry & basil leaf
How to make:
SLAP basil to express oils. STIR all ingredients with ice and strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Sauvignon blanc wine - Sulphur Dioxide/Sulphites
Review:
Rich blackberry flavours are balanced by white wine acidity with cognac providing the base spirit and flavours. Very faint basil notes add complexity.
History:
Adapted from a 2015 recipe by Jake Goldstein at The Plotting Parlour, Brighton, England.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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