About this Cocktail
From Nitecap, NYC
2 oz Muscadet Wine
1 oz Cocchi Americano
1 oz Dolin Blanc (Basil-Infused)
1 tsp Apricot Liqueur
Garnish: Thin Slices Of Seedless Cucumber
Combine all ingredients in a wine glass. Add ice and stir. Garnish with thin slices cucumber.
To make basil-infused blanc vermouth, add 20 basil leaves to a 750ml bottle of Dolin Blanc. Let steep for 24 hours, strain and refrigerate until ready to use.
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