Blueberry Bubbles

Blueberry meets basil in this colorful cocktail recently featured as a special Sunday Supper offering at Vie, Chef Paul Virant's restaurant in Western Springs, Illinois. Thanks to Vie bar manager Julius for the recipe (and to Patrick for modeling for us)!

Ingredients

1/2 ounce Jar Sessions Blueberry Aigre-Doux, jar contents blended
1/2 ounce basil simple syrup (see below)
your favorite sparkling wine
lemon twist 

Directions

Combine equal parts blended blueberry aigre-doux and basil syrup.

Top with sparkling wine and garnish with a lemon twist.

For the basil syrup:

8 ounces hot water
4 tablespoons chopped basil
1 cup sugar

Let basil steep in hot water for 10 minutes.

Then fold in sugar, and stir into a syrup.

Strain and discard basil.