Basil and Rye Recipe
TIME/SERVINGS
Total: Under 5 mins
Active: Under 5 mins
Makes: 1 drink
By Aida Mollenkamp
This cocktail is part Mojito (in style) and part Julep (in taste), with basil replacing the mint for a distinct twist.
What to buy: This recipe is tasty with either rye or bourbon, but we preferred the robustness that came from making it with rye. Look for a good-quality American rye, such as Old Overholt.
Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup.
Game plan: To make a large quantity of this cocktail up to a day in advance, place the basil, sugar, and lemon juice in a blender and process until evenly combined. Store in an airtight container in the refrigerator. When you’re ready to add the alcohol, combine equal parts of the basil mixture and the rye, then continue with step 2.
This recipe was featured as part of our Bring Happy Hour Home story and our Summer Fruit Cocktails photo gallery.
- 3 large basil leaves
- 1 tablespoon granulated sugar or Simple Syrup or agave nectar
- 1/2 ounce freshly squeezed lemon juice
- Ice
- 1 1/2 ounces rye
- Combine basil, sugar, and lemon juice in a cocktail shaker filled halfway with ice, and muddle until basil is broken up.
- Add rye and more ice, and shake until condensation forms on the shaker. Strain into a martini glass and serve.
COMMENTS | ADD YOUR OWN
Agave syrup isn't too difficult to find anymore, at least in the Atlanta area. I wouldn't imagine it's too difficult to spot in any area with Mexican influence at all.
Just check near the other syrups / bitters / mixers in your better quality liquor shops.
My friend is a big basil fan and he's stopping by my house for drinks tonight before dinner, so I'll try this recipe out.
something new and interesting with rye, i am excited. anybody actually tried this yet? i'm curious, will try to report back.
Several grocery store chains in Central Florida carry agave syrup/nectar in the organic or natural foods section. I assume that it shows up in those sections in other parts of the country too.
Also Partida makes an agave syrup that some well-stocked liquor stores carry but I have not had any luck finding it that way. Apparently they make a limited quantity each year, or so I was told, and it is hard to keep in stock.
Oh man, is this good. Like a rye sour with extra vegetal powers. I just used simple syrup, and it worked fine. Would be nice to try agave next time.
Wow. This sounds great. I love the smell and the flavor of basil. Add it to rye, and what's not to like?
This tasted nothing like I expected. If I hadn't made it myself I never would've known that there was basil in it. Excellent taste. Reminds me of a whiskey sour without the sour.
I'm drinking this for the first time while typing this. I really like the blend of flavors, delicious. Was it really sweet for you guys? I measured exactly 1 tablespoon of granulated sugar, but was wondering if people thought it was overly sweet.
Has anybody experimented with making a basil simple syrup? I wonder if it would alter the bright flavor of the basil too much.
Sorry, I don't want basil in my Rye. Two flavors that just don't belong together. Ick.
If I want weeds in my whiskey I'll have a mint julep...
finally got around to making this, on the first round the recipe needs some help. mine tasted heavy on lemon and light on basil. also, its probably better to muddle the basil without the ice unless you are using crushed ice or some other very small ice here - straight out of the freezer ice cubes are really too big to muddle with.
oh well, guess i'll have to go give it another try! there is potential but it should taste like more than just a sour.
Adjust the sweetness to your taste. I found one tablespoon of my simple syrup to be disgustingly sweet and had to mix the drink with club soda to salvage it.