Are you ready for some bold flavors? Our take on a champagne cocktail involves basil, fig syrup, and Peychaud's bitters. —INGRAIN, Spring 2019
A riff on a champagne cocktail, it’s the tiniest spritz of basil that nails down the flavors. Use the same method to make cocktail mists with citrus peels, dried spices, vanilla beans, or fresh herbs. Make sure the cider is well chilled.
Makes 1 cocktail
2 teaspoons Fig Syrup
10 drops Peychaud’s bitters
2 to 3 ounces chilled Virtue Cider Michigan Brut
Basil Mist (ingredients + recipe below)
To serve: fresh basil (optional)
2 teaspoons Fig Syrup + 10 drops Peychaud’s bitters together in a coupe or other small glass.
Cocktail with 2 to 3 ounces chilled Virtue Cider Michigan Brut, to taste.
Basil Mist on top of cocktail or garnish with a sprig of fresh basil, and serve.
Basil leaves (handful)
1 to 2 ounces high-proof, neutral alcohol
Handful of basil leaves into a medium zip-top bag and pour in enough Everclear, vodka, or similar high-proof, neutral alcohol (1 to 2 ounces) to saturate the leaves. Seal and let the mixture macerate overnight.
Leaves, strain, and transfer the liquid to a small mister bottle. Store at room temperature for up to 2 weeks.
If you're ready to Cider up Your Cocktail Game, check out the full story.