Editor's note: This is the first installment of On the Sauce, a weekly column dedicated to cocktail spotlights and recipes.
If you're anything like me, you can't wait until the weekend get your drink on. CL's here to get you through your midweek doldrums; that way, Friday's here before you know it. Now, let's get on the sauce.
Tampa Bay's been hot. Really hot. To kick off this column, I'll introduce one of my new warm-weather favorites: the bourbon basil lemonade cocktail.
It's a beverage so refreshing that you'll find yourself investing in a basil plant of your own to always have the herb on hand. I know because that's what I did. This cocktail is as close as it gets to sunshine in a glass.
Don't be intimidated by the recipe's basil simple syrup, though. "Simple" is in its name for a reason. Also, if you're not a bourbon drinker, that's no problem. Substitute vodka instead and enjoy.
Bourbon Basil Lemonade
Makes 1
Basil Simple Syrup:
1 cup sugar
1 cup water
12 fresh basil leaves
In a saucepan, melt equal parts sugar and water over medium heat. After the sugar is dissolved, incorporate the leaves and reduce heat to simmer. Allow the ingredients to simmer for 5 minutes, and then cool. The syrup, once covered and refrigerated, will keep for up to a month.
Cocktail:
1/2 ounce basil syrup
2 ounces Angel's Envy
Lemonade
Fill a rocks glass with ice. Add in syrup and Angel's Envy before topping with lemonade. Lightly combine the drink inside a cocktail shaker. Pour back into glass and garnish with a basil leaf.
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This article appears in Aug 20-26, 2015.