Garnish:
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 VSOP |
| 1⁄2 fl oz | Giffard Creme de Mure |
| 2⁄3 fl oz | Sauvignon blanc white wine |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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.
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