Steven Green at the Four Seasons Austin Lobby Lounge showed me how to make a biplane cocktail with blackberries and basil. I love this drink because most Texas gardeners have basil and blackberries ready for harvest in their gardens at the same time in the summer. Mixed with gin, may favorite summer booze and topped with Topo Chico, it takes the edge off the triple digit heat. I can't imaging surviving an Austin summer without Topo Chico. It is as delicious as it looks and I enjoyed a little mid-week day drinking! It would be great for brunch. Learn how to make it here. Steven uses a simple syrup that they cook up in house using fresh blackberries, a big bunch of basil, sugar and water.
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