Massican Recipe

Chill and prep

Place the Sauvignon Blanc and club soda in the refrigerator ahead of time so they are well chilled. Thinly slice a cucumber into a ribbon and cut a lemon wheel for garnish.

In a mixing glass or cocktail shaker, gently muddle the mint leaves and basil leaves with the simple syrup and fresh lemon and lime juice. Use 4–6 gentle presses — you want to release the essential oils without shredding the herbs, which can make the drink bitter.

Add the chilled Sauvignon Blanc and the dry vermouth (if using) to the herb mixture. Add a handful of large ice cubes (about 1 cup) to the shaker or mixing glass.

Stir gently for 10–12 seconds to chill and lightly dilute. If you prefer, you can very gently roll the mixture between two mixing glasses rather than vigorous shaking to preserve aromatic lift.

Strain the wine mixture into a chilled wine glass over fresh large ice cubes (or serve without ice if preferred). Top with the chilled club soda (about 1 oz) to add brightness and effervescence.

Garnish with the cucumber ribbon and lemon wheel: thread the cucumber ribbon along the inside of the glass or drape it on the rim, and float the lemon wheel on top. Gently clap the remaining mint leaf between your palms and drop it in as an aromatic finishing touch.

Serve immediately. Encourage sipping slowly to enjoy the herbaceous and citrus notes that complement the Sauvignon Blanc.