Meloncholy Cocktail

Blend all of the ingredients in a shaker. First, dry-shake the mixture without ice, then open the shaker and fill it two-thirds full with ice. Shake with the ice. Take an old fashioned glass that has been chilled in the freezer, fill with ice and pour the mixture into the glass whilst double straining the liquid using a cocktail strainer and a sieve. Finish by placing the decorations on the surface of the cocktail.

Note: to develop the Pisco’s basil flavour, pour 5cl of basil-infused sunflower oil into a bottle of Pisco (500ml). Stir, then keep the bottle in the freezer. Once the oil has solidified and frozen, strain the mixture through a strainer and a tea filter sock.