Lemon Verbena Basil Cava Cooler

Makes 1


2 ounces gin
1 ounce of fresh squeezed organce juice
1 ounce of fresh squeezed lemon juice
1 tablespoon basil leaves
1 tablespoon lemon verbena leaves
1 ounce seltzer water
1 teaspoon sugar in the raw
½ cup cava


Place all ingredients in a mixer glass and muddle leaves for about a minute. Fill glass with ice and cover and shake vigorously. Strain into a lowball glass filled with ice and add cava. Garnish with a basil and verbena leaf.