- 750 ml bottle Pas de Deux
- 1/2 cup sugar
- 1/2 cup blackberries
- 6 fresh basil leaves
- Pour 1/2 cup Pas de Deux and 1/2 cup sugar in a small saucepan. Heat over medium heat until the sugar dissolves, then cool completely.
- Place 1/2 cup of blackberries and 6 fresh basil leaves in a blender. Puree the blackberries and basil together. Then add 4 ounces of the simple syrup and puree that together as well.
- Grab a champagne flute. Add 3/4 ounce of the blackberry basil puree and top it of with chilled Pas de Deux. Garnish with fresh blackberries and basil or mint leaves.
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