This gorgeous emerald cocktail was inspired by our first warm Spring days and the emerging greenness.

I recommend enjoying on a sunny patio alongside pistachios and grissini with a thyme cheddar spread or fresh chevre rolled in herbes de provence on caraway crackers. The play of bright, sweet, fresh and herbal effervescence with a little salty and creamy richness is quite nice.

How to:

Muddle small bundle of fresh basil with Meyer lemon zest (go to town here–the pulverized basil lends not only to the flavor, but its wonderful color as well)

add:

2 parts   -  St. Germaine

stir and strain.

add:

2 parts   -     Brut Champagne

1 1/2 parts  -  soda water

Give it a light stir. Add ice, lemon peel, basil leaf and imbibe!