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Dark and Balsamic

Posted Sat, 07/07/2012 - 09:29 by Jon

Bufala Negra, from Imbibe: http://www.imbibemagazine.com/Bufala-Negra-Cocktail-Recipe

Bourbon and fresh basil meet the tart and tangy cocktail from H. Harper Station barman Jerry Slater combining balsamic syrup and ginger beer.

2 oz. bourbon
4 fresh basil leaves
1 brown sugar cube or sorghum
1/2 oz. balsamic syrup (see below)
2 oz. ginger beer
Ice cubes

Muddle the balsamic syrup, basil and sugar cube, add bourbon and ice and shake hard. Strain over fresh ice cubes into an Old Fashioned. Top with ginger beer and garnish with basil leaf.

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Strawberry Salad

Posted Fri, 07/06/2012 - 20:21 by Jon

Via http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

2 strawberries, hulled and quartered
4 to 5 basil leaves (thank you, backyard herb garden)
1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
1 1/2 oz cachaça
1/4 oz Cointreau
1/4 oz fresh lime juice

Soda water

Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

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Basil Martini

Posted Fri, 07/06/2012 - 20:07 by Jon

This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

10 basil leaves
3 ounces Lillet Blanc
1/2 oz gin
1 oz simple syrup

In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

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