VEEV IS FOR VENDETTA

May 4, 2015 at 7:44 pm

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Recipe by Morgan Hinton

INGREDIENTS:

2 oz. VEEV

1 oz. Lime Juice

3/4 oz. Dolin Blanc

3/4 oz. Simple Syrup

1 Barspoon Absinthe

2 Dashes Citrus Bitters (Such as Hella Bitters)

3 Basil Leaves (Thai Basil Used Here)

Prosecco (Or Other Dry Sparkling Wine)

PREPARATION:

Lightly muddle Basil leaves in shaker tin. Add remaining ingredients, minus Prosecco, and fill with ice. Shake vigorously and double strain over fresh ice. Top with Prosecco.

GARNISH:

Basil Leaves

GLASSWARE:

French Wine Glass

INSPIRATION:

VEEV is the inspiration for this cocktail. I wanted to make something light and refreshing with some subtle complexities. After my first time tasting VEEV, I knew that the Thai Basil would fit in well and that Absinthe would compliment the slight licorice flavor of the Basil.

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