Monastery
Ingredients
- 3 basil leaves
- 1.5 ounces Maraska slivovitz
- 0.5 ounce lime juice
- 0.5 ounce honey syrup
- 1 teaspoon plum preserves
- basil leaf
- Peychaud’s bitters
Method
Lightly muddle the basil leaves in a shaker. Add the slivovitz, lime juice, honey syrup and plum preserves with ice, and shake until well-chilled. Double-strain into a chilled coupe glass. Garnish with a basil leaf and a few drops of Peychaud’s bitters.