Basiled Whisky Sour

I like fresh-squeezed juice. Of course.
And I like basil. A lot.

And there's just something sweet and reminiscent about a whisky or amaretto sour. And not because of the cherry. (Well, just a little bit because of the cherry.)

I have a surplus of lemon basil syrup. Which is a GREAT way to use up extra basil and keep the flavor of summer lingering in your beverage glasses, by the way. And you can make this (find the syrup recipe here, too) or this, with this flavored syrup... and basiled lemonade as well.

I had a hankering for some type of sour beverage. Perfectly sour, mind you, not syrupy sweet.

And there was this very good whisky sitting around. (Shhh! Don't tell that I used a bit for a cocktail!)

All of this collided to make a very, very nice, summery and fresh whisky sour with a hint of basil.

Try it!

If you like things a little on the sweeter side, add closer to 1/3 c syrup. I think you'll agree that this is quite nice. Even without the cherry. Though I won't judge if you throw one in for good measure.

Basiled Whisky Sour

serves 2

3 oz whisky

1/4 c lemon juice

1/4 c lime juice

1/3 c lemon basil syrup

lemon slice and basil (and a cherry) for garnish

Combine whisky with freshly squeezed juices and syrup. Pour over generous quantities of ice. Garnish with lemon slice, basil sprig, and (if you must) a cherry.

Drink responsibly.