A summery, refreshing riff on a Gin Smash that deftly balances the flavors of seasonal herbs and berries 🌱🍹 A flavorful blueberry syrup (boosted by a splash of berry liqueur) works beautifully with the bright lemon juice and aromatic fresh basil and the botanical notes in the blend of gins to create a very pleasant melange of garden flavors. The addition of some aquavit adds complementary star anise notes and the bitters contribute notes of ginger and allspice that tie everything together Muddle 2-3 torn fresh basil leaves and 5-6 rosemary leaves in .25 oz Berry Liqueur of choice (Giffard Blackberry is a nice choice, but strawberry or raspberry would work, Creme Yvette, etc) 1 oz London Dry or New American style Gin (Four Pillars, Plymouth, Beefeater, etc) .5 oz Old Tom Gin (Hayman’s is best of the widely available options for this drink, but Chicago’s Scofflaw Old Tom is outstanding) .5 oz Unaged Aquavit (Krogstad has very nice star anise notes that work well here) .75 oz Fresh Lemon Juice .5 oz Blueberry Syrup (Add 1/2 Cup blueberries to 1/2 C granulated sugar and water on medium heat; stir until sugar dissolves and mixture is near boil; turn heat down to low and simmer 5 minutes, occasionally crushing berries against side of pan with back of spoon; strain out the leftover berry skin, etc) 2 dashes Bittercube Jamaican #1 Bitters (ginger, allspice, black pepper notes) Shake with ice and double strain into chilled coupe. Garnish with a smacked leaf of fresh basil. Hot day outside? Add to a Collins glass with ice cubes instead and top with 1.5 oz club soda to make it a Basil Fawlty Fizz!