| 3 fresh | Basil leaves |
| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/2 fl oz | Giffard Crème de Mûre liqueur |
| 2/3 fl oz | Sauvignon blanc wine |
Read about cocktail measures and measuring.
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.
Alcohol content:
- 1.3 standard drinks
- 22.44% alc./vol. (44.88° proof)
- 18 grams of pure alcohol
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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