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This refreshing and aromatic twist on the classic Cuban cocktail is made with Singani, a Bolivian spirit distilled from white Muscat of Alexandria grapes, which lends a unique floral and fruity character to the drink. The addition of dedible flowers adds an extra layer of complexity.
Servings:
Ingredients
Preparation
In a tall glass, add blackberries, cucumbers, crème de violette and lime juice and gently muddle to break up the fruit. Then add the Singani, fill the glass with ice and then top with soda. Gently stir. Garnish with blackberries, mint and edible flowers.
Part of the Spring Bouquets cocktail collection.
