|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 blue above.
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.