Creadted by Justin Jensick, General Manager, Campo Restaurant (Reno)
Muddle 2 blackberries & 1 basil leaf.
Shake with 2 oz London Dry gin, 1 oz fresh lemon juice, & 1 oz simple syrup.
Strain thru a fine mesh strainer over ice in a bucket glass.
Float a 1/2 teaspoon of absinthe on top.
Garnish with a basil wrapped black berry.