Makes 1

Watch it here!

For the blackberry syrup: Combine 2 cups of blackberries and 3/4 cup sugar in a large bowl. Mash berries slightly and liquid is released.  Add some mint and basil leaves (5-10 of each), and muddle until sugar is dissolved. Leave to stand for about half an hour, stirring from time to time. Strain through a fine mesh, discard solids and refrigerate syrup.

Cabernet Blackberry Breezer

• 60 ml Leopard’s Leap Cabernet Sauvignon
• 30 ml sweet vermouth
• 60 ml soda water
• 25 ml fresh lemon juice
• 1/4 teaspoon red wine vinegar
• 2 mint leaves
• 2 basil leaves

Directions

1. Release flavour from leaves by slapping them between your hands.
2. Start with leaves in the bottom of a tumbler or stemless wine glass.
3. Fill with ice.
4. Add wine, vermouth, lemon juice, red wine vinegar.
5. Top with 1 tablespoon of blackberry syrup and soda water and stir.
6. Garnish with fresh blackberries and more leaves.