Honey and Herbs Sing in 492's Saint Basil Cocktail

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

The Disco Sour at Charleston newbie 492 calls for pisco, lemon and Velvet Falernum, but it's cobalt blue-hued Butterfly Pea flower ice that causes the psychedelic-looking elixir to shift from purple to pink as the cubes melt. And mirroring the bar's creativity—which also involves asparagus and yerba mate libations—South Carolina chef Nathan Whiting proffers a progressive, seasonal New American menu that begins with a foie gras and bee pollen popcorn custard and ends on more familiar turf in the name of beef, quail and lamb.

Below, Disco Sour creator Megan Deschaine whips up a light and easy gin-based cocktail. She notes that many fresh herbs will work well in place of the basil. Try mint, thyme, sage, rosemary or oregano.

Saint Basil
Makes 1

1 1/2 ounces London Dry Gin
1 1/2 ounces vermouth such as Dolin Blanc
1/2 ounces honey syrup
1/2 ounce fresh lemon juice
6-8 basil leaves

Combine all ingredients in a cocktail shaker with ice. Shake until cocktail shaker is very cold. Double strain into chilled coupe glass. Garnish with basil flower.

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