Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Goddess of the Herbs

Glassware: Coupe glass

  • 6 basil leaves
  • 2 dill frond leaves
  • 1 1-2 oz Maker’s Mark
  • 3/4 oz mint simple syrup
  • 3/4 oz lemon pepper juice
  • Ice

Method: Muddle 6 basil leaves and 2 dill frond leaves. Add remaining ingredients to Shaker Tin with ice. Shake and strain in coupe glass.

Layer with smoke: Pear or apple wood chips preferred
Mint Simple Syrup:
  • 1 cup water
  • 1 cup white sugar
  • 1 cup mint leaves
Bring to a slow boil. Remove from heat. Let mint infuse for 30 minutes. Remove mint. Store in refrigerator for one month.
Lemon Pepper Juice:
Juice one Lemon. Add cracked Black Pepper (2 turns). Shake before adding to cocktail.

Garnish: Dill frond over side of glass, mint and/or lemongrass rolled with pestle or rolling pin tied in a knot at the base of the coupe glass.


Pia Days started bartending at La Louissane Creole Restaurant thirteen years ago. Eight years ago she become a mobile bartender and has continued to make cocktails at events all throughout Los Angeles. Pia started the #SavageCocktailChallenge during the pandemic to virtually share cocktails that her audience could make in their home! Classy, Bougie & Ratchet Cocktails! Follow her on  Instagram.

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