Recipe courtesy of Kim Haasarud of Liquid Architecture
- 2 basil leaves, sliced into thin strips
- 3 pitted bing cherries, plus 2 extra for garnish
- 1/2 oz gin (i.e. Plymouth
- 1/2 oz simple syrup
- 1/2 oz lime juice
- 3-4 oz Moët & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rose Imperial.