The Palace of Versailles

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Coupe glass
• Ice: Ice
• Garnish: Blackberry & basil leaf
• ABV: 22%

Ingredients

• Basil leaves — 3 fresh
• Rémy Martin 1738 Cognac — 1½ oz (45 ml)
• Giffard Crème de Mûre liqueur — ½ oz (15 ml)
• Sauvignon blanc wine — ⅔ oz (20 ml)

How to make it

1. SLAP basil to express oils.
2. STIR all ingredients with ice.
3. Strain into chilled glass.

A cocktail with basil and cognac.

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