Basil Juleps

Summer is officially here and with the onset of warmer temperatures, fresh fruits and veggies, and grill season ... we needed a Julep. I already had some basil simple syrup on hand I had made for lemonade, and we really needed to harvest up some of our basil from the back yard. The result? The most delicious bourbony cocktail that has quite quickly (in 2 days) become our new summer favorite. 

There is something really wonderful about growing your own food, even if it's just to booze on. Jake is the resident gardener and mixologist. I credit this basil deliciousness to him. And, let's just take a 2 second break to notice how totally in love I am with the fact that there is dirt under Jake's fingernails from our new garden and callouses on his finger tips from the guitar. Adorable. 

Juleps are strong drinks. It's basically just bourbon poured over ice with a touch of sweetness. I'm not complaining, just be forewarned. I think the drink gets even better as the ice melts into the bourbon. It's easy to understand why this is a classic southern porch sitting concoction. 

Basil Julep
2-3 Fresh basil leaves
Bourbon
Basil Simple Syrup (see recipe below)

This drink is a 3 parts bourbon to one part simple syrup ratio. 

1. Muddle the basil leaves in the bottom of a cocktail shaker with the simple syrup. 
2. Add 3 parts bourbon to the one part simple syrup. 3. Stir and pour over cups or jars filled with crushed ice. 4. Garnish with a large basil leaf. 

Basil Simple Syrup
1 cup white sugar
1 cup water
1 handful of fresh basil leaves

Heat sugar, water, and basil over stove top till sugar is dissolved and just boiling. Remove from heat and let sit for 1 hour. Remove Basil leaves. Store in a bottle or jar in the fridge. Simple syrups are yummy in iced tea, lemonade, and of course cocktails.