Bourbon & Basil Sidecar

Posted on Thursday, May 30th, 2013

Bourbon & Basil Sidecar Cocktail

I went on a Sidecar Cocktail spree two summers ago. I had canned some brandied cherries, and the recipe suggested them as a dandy garnish for a Sidecar. Brandy, Cointreau, lime, a little sugar, and a brandied cherry or two. Every evening during a hot weather August stretch, I sipped away on this combination.

Recently, I ran across a recipe which used bourbon for its’ Sidecar variation. Boy oh boy, did that catch my attention. So of course, I had to put my own spin on it, and add some basil mint from our cocktail garden. And with my addiction to all things cherry, I muddled and garnished away with some Bourbon Cherries I had made, and alternately, my Whiskey Cherries. Somehow I resisted dipping into my stash of Brandied Cherries, since I wanted to accent the bourbon variation.

My simple advice – any form of liquored-up cherry is wonderful as a Bourbon & Basil Sidecar garnish. Here’s the recipe.

Bourbon & Basil Sidecar Cocktail

  • 2 ounces bourbon
  • 1 ounce Cointreau
  • 3 or 4 basil mint leaves (or 2 basil and 2 mint leaves)
  • 3/4 ounce freshly squeezed lime or lemon juice
  • 1/2 ounce simple syrup
  • liquored-up cherry or two

In a mixing glass, muddle the basil mint leaves with the bourbon, Cointreau, lime or lemon juice and the simple syrup. Shake with ice and strain into your serving glass. Garnish with a bourbon or whiskey-infused cherry.

 

Tagged as , , , , , + Categorized as Blog, Craft Cocktails, gallery, Mama Beth Recipes

2 Responses to
“Bourbon & Basil Sidecar”

  • Erin says: January 27th, 2014 at 3:33 pm

    Thanks for the awesome recipe! I used light agave nectar i/o simple syrup (you can use a bit less if needed) and it came out great. After using lemon, I tried it again with blood oranges I had- I would highly recommend trying it this way as well.

  • Mama Knows Her Cocktails says: January 27th, 2014 at 4:53 pm

    I’m so glad you enjoyed the Bourbon and Basil Sidecar recipe. Thanks for the great suggestion of subbing blood orange for the lemon. I’m sure the color would be beautiful, as well as the flavor!

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