1 oz de liqueur de bleuet Spiritueux d’Ungava
1 oz de grappa
1/2 oz de crème de cassis
½ oz de sirop d’érable
¼ oz de jus de citron
3 feuilles de basilic
3 mûres
3 bleuets
Cidre de pomme
Dans une flûte à champagne, verser les fruits et de la glace. Verser les autres ingrédients et remuer doucement.
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