Bourbon & Basil Sidecar
Posted on Thursday, May 30th, 2013
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.