750 ml bottle Pas de Deux
1/2 cup sugar
1/2 cup blackberries
6 fresh basil leaves
Pour 1/2 cup Pas de Deux and 1/2 cup sugar in a small saucepan.
Heat over medium heat until the sugar dissolves, then cool completely.
Place 1/2 cup of blackberries and 6 fresh basil leaves in a blender. Puree the blackberries and basil together.
Add 4 ounces of the simple syrup and puree together.
Grab a champagne flute. Add 3/4 ounce of the blackberry basil puree and top it off with chilled Pas de Deux.
Garnish with fresh blackberries and basil or mint leaves.