Duckhorn Recipe

Chill glass

Place a coupe or white wine glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cool.

Make honey syrup (if not ready)

Mix equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and let cool. Use 0.5 oz for this recipe.

In a cocktail shaker, add the fresh basil leaves and the fresh lemon juice. Gently muddle the basil just enough to release aromatic oils — about 4–6 light presses. Avoid pulverizing the leaves to keep bitterness down.

Add the gin and honey syrup to the shaker with the muddled basil and lemon. Add the 2 dashes of lavender bitters.

Fill the shaker with ice and shake vigorously for 10–12 seconds to chill, dilute, and integrate flavors.

Double strain (through a Hawthorne strainer and a fine mesh strainer) into the chilled coupe or a white wine glass to remove basil bits and ice shards.

Carefully top the strained cocktail with 6 oz of chilled Chardonnay. Pour gently down the side of the glass to preserve some effervescence and to layer the wine with the cocktail base.

Give the glass a very gentle stir (1–2 slow rotations) to marry the wine and cocktail base without flattening aromatics.

Express the lemon twist over the drink (twist over the glass to release oils) and rim the glass with it, then drop it in or lay it on the rim.

Slap the basil sprig between your palms to release aroma and place it on the surface as a garnish.

Serve immediately while chilled.