The Palace of Versailles

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The Palace of Versailles image

Serve in

a Coupe glass...
3 fresh Basil leaves
fl oz Cognac
½ fl oz Lejay Creme de Mure (Blackberry) Liqueur
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.


Blackberry & basil leaf


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.

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