The Disco Sour at Charleston newbie 492 calls for pisco, lemon and Velvet Falernum, but it's cobalt blue-hued Butterfly Pea flower ice that causes the psychedelic-looking elixir to shift from purple to pink as the cubes melt. And mirroring the bar's creativity—which also involves asparagus and yerba mate libations—South Carolina chef Nathan Whiting proffers a progressive, seasonal New American menu that begins with a foie gras and bee pollen popcorn custard and ends on more familiar turf in the name of beef, quail and lamb.
Below, Disco Sour creator Megan Deschaine whips up a light and easy gin-based cocktail. She notes that many fresh herbs will work well in place of the basil. Try mint, thyme, sage, rosemary or oregano.
1 1/2 ounces London Dry Gin
1 1/2 ounces vermouth such as Dolin Blanc
1/2 ounces honey syrup
1/2 ounce fresh lemon juice
6-8 basil leaves
Combine all ingredients in a cocktail shaker with ice. Shake until cocktail shaker is very cold. Double strain into chilled coupe glass. Garnish with basil flower.