François Vera’s Le Papillon is an ambrosial amalgam of citrus, cassis and singani, served at LA’s Parisian-style Pour Vous. And while one might not think to pair the Bolivian spirit with one made famous in Burgundy, the inclusion of muddled grapes alongside the grape brandy suggests a nod to the original wine-based Kir, a genial gesture from one French institution to another.
- 1 1/2 ounces singani, preferably Singani 63
- 3/4 ounce lemon juice
- 3/4 ounce orgeat syrup
- 4 or 5 grapes, muddled
- 1/4 ounce cassis
Garnish: a grape and a blackberry
- Muddle grapes in a cocktail shaker and add all ingredients except cassis.
- Shake with a few ice cubes and strain into a double Old-Fashioned glass.
- Add crushed ice into the glass and pour the cassis on top.
- Garnish with a grape and a blackberry.