In pasta sauce, on pizza, atop a slice of crusty bread in that bite of heaven called bruschetta<\/a>\u2014wherever it appears, the delicious duo of basil and tomato is the very definition of savory. It’s why, several years ago, Chef Sin and I went nuts over the oh-so-trendy but oh-so-fabulous creation called tomato toast,<\/a> which doesn’t always include basil but probably should.<\/p>\n And it’s why I went searching for the cocktail equivalent of bruschetta. A drink carrying the distinctive acidic herbal sweetness that caresses your nose well before it embraces your palate.<\/p>\n I found it in the Mariposa.<\/p>\n Created by London bartender Robb Collins for the 2015 Bacardi Legacy UK Finals<\/a>, the Mariposa is a masterful combination of savory and sour, with every component complementing and supporting the others. (A glance at some of the other cocktails<\/a> Collins has created reveals a flair for unusual ingredients. Bison grass vodka<\/a>, anyone? How about Dijon mustard<\/a>?)<\/p>\n As for the name, Collins says<\/a> the Mariposa was “inspired by a fictional love story of an American soldier who falls in love with a French Cuban girl called Mariposa during World War II.”<\/p>\n Like tomatoes and basil, those two were surely meant to be together.<\/p>\n Adapted from Robb Collins, London Cocktail Club, Goodge Street<\/a><\/p>\n 1 fresh cherry tomato, chopped Muddle tomato in a cocktail shaker. Add basil leaves and muddle some more. Add other ingredients and ice and shake vigorously. Finely strain into a chilled stemmed cocktail glass, and garnish with a cherry tomato and basil leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"
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<\/a><\/h3>\nMariposa<\/h3>\n
\n4 fresh basil leaves
\n2 ounces white or light rum
\n1 ounce fresh lemon juice
\n1 ounce St\u2013Germain Elderflower Liqueur<\/a>
\n1 teaspoon simple syrup
\nCherry tomato and basil leaves for garnish<\/p>\n