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Carte Blanche

by Jim Meehan & Edixon Caridad (PDT, NYC)

- 1 3/4 Oz Roxane
- 1 Oz Lillet Blanc
- 1/2 Oz dry Vermouth
- 6 white grapes
- 1 Shiso leaf

 

Muddle the shiso leaf and grapes, then add the rest of the ingredients.

Stir with ice and fine strain into a chilled coupe glass.

Garnish with one grape on a cocktail stick.

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