STRAWBERRY BASIL SHRUB Courtesy of Robin Ozakiof The Hightower Makes 1 serving 1½ oz. strawberry basil shrub syrup Sparkling water, to taste For the strawberry basil shrub syrup: 1 pt. fresh strawberries 2–4 basil sprigs, to taste 4 c. sugar 1 qt. red wine vinegar Cover the strawberries and basil with the sugar. Refrigerate for 24 hours, then add the red wine vinegar. Let sit for another 24 hours, then stir to dissolve any remaining sugar and strain out the solids. Serve in a Collins glass over ice and top with sparkling water, to taste. (Strained solids can be reserved and made into jellies or sauces—they also have wonderful flavor.)
EAST INDIES FAUX-JITO Courtesy of Jessica Sanders of Backbeat Makes 1 serving 2 sprigs fresh Thai basil (or mint), plus more for garnish ¼ oz. Liber & Co. Fiery Ginger Syrup 2 oz. unsweetened coconut water 1 oz. Hondo Cane Company fresh Texas sugarcane juice ½ oz. fresh lime juice 1 oz. soda water, such as Topo Chico Muddle the Thai basil and ginger syrup in the bottom of a highball glass. Add coconut water, sugarcane juice and lime juice. Swizzle to incorporate. Fill another highball glass with crushed ice and add the mixture. Top with soda water, then garnish with a sprig of Thai basil.
THE PRE-JUNE 23RD* Courtesy of Justin Elliot of The Townsend Makes 1 serving ½ oz. grade B maple syrup ½ oz. raspberry syrup ¾ oz. lemon juice 1 oz. Earl Grey tea, brewed strong, then cooled Splash Salud! Aromatic Bitters Mint sprig For the raspberry syrup: Slowly simmer (as low as possible) equal parts, by weight, of fresh raspberries, granulated white sugar and water until the berries are very tender—about 15–20 minutes. Strain the mixture very, very gently and slowly through a fine mesh strainer into a lidded jar (avoid pushing or smashing the berries through the strainer). Store in the fridge until ready to use. For the drink: Combine everything with crushed ice in a Collins glass and swizzle. Top with aromatic bitters splash and a mint sprig. *June 23rd is when Justin’s pregnant wife will get to drink the hard stuff again.
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