• Jessi & Ellen & Kevin

Lemon Basilsmith

Updated: Jun 14, 2019




Ingredients

2 oz. Liberty Pole Bourbon

2 oz. basil simple syrup

2 oz. fresh squeezed lemon juice

1 oz. Club Soda


Shake bourbon, simple syrup, and lemon juice over ice. Add Club Soda to the shaker and stir. Strain into a stemmed glass, add ice, then garnish with a basil leaf and lemon twist.


Basil Simple Syrup

1 cup water

1 cup sugar

1 cup washed fresh basil leaves


Simmer in small saucepan until sugar dissolves and shut off the heat. Pour into a bowl and let the syrup cool and steep for 24 hours. Strain the basil out before using.


Now, if you are in a hurry, you can cool the syrup and then pulverize it in a blender. Strain the leaves off before use. This method makes a greener, basil forward cocktail like you can see in our picture above.


Another way to speed up the basil infusion is to put the syrup, after the sugar has dissolved, into a freezer bag and place in simmering water (135 degrees F is perfect) for two hours. Use a Sous Vide machine for best results. Cool the bag before straining off the basil.


We think this cocktail tastes pretty good with Italian food and other tomato based dishes.


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Handcrafted Pennsylvania Whiskey, Mashed, Distilled and Bottled in the Historic City of Washington, PA - Home of the Whiskey Rebellion

© 2017 by Mingo Creek Craft Distillers, Purveyor of Liberty Pole Spirits 

68 West Maiden Street | Washington, PA | 724-503-4014