The Palace of Versailles

Serve in a Coupe glass...
3	fresh	Basil leaves
1½	fl oz	Cognac
½	fl oz	Lejay Creme de Mure (Blackberry) Liqueur
⅔	fl oz	Sauvignon blanc white wine

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How to make:

SLAP basil to express oils. STIR all ingredients with ice and strain into chilled glass.

Garnish:

Blackberry & basil leaf

Comment:

Rich blackberry flavours are balanced by white wine acidity with cognac providing the base spirit and flavours. Very faint basil notes add complexity.

About:

Adapted from a 2015 recipe by Jake Goldstein at The Plotting Parlour, Brighton, England.

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