Arlington’s lively all-day cafe Baba opened last spring with a cocktail menu that occasionally showcases Eastern European spirits like rakia (fruit brandies popular throughout the Balkans). The Monastery cocktail features another Eastern European spirit, slivovitz (plum brandy), highlighting the intense plum flavors of Maraska slivovitz and plum jam with the herbaceous green of fresh basil.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: October 2017.”
- 1 1/2 oz Maraska slivovitz
- 1/2 oz Fresh lime juice
- 1/2 oz Honey syrup (1:1 or equal parts acacia honey and water)
- 1 tsp Plum preserves (Baba uses EuroGourmet plum jam)
- 3 Fresh basil leaves
- Garnish: Basil leaf
- Garnish: Peychaud’s bitters
Lightly muddle the basil leaves in a shaker, then add the remaining ingredients, and shake well until chilled.
Double-strain into a chilled coupe glass.
Garnish with a basil leaf and a few drops of Peychaud’s bitters.