Basil in the Rye
Ingredients
Basil Citrus Syrup
- 2 cups water
- 2 cups sugar
- handful of fresh basil, chopped
- lemon peel
- orange peel
Cocktail
- 2 oz rye whiskey
- 4 dashes Peychaud's bitters
- ½ oz Basil Citrus Syrup* (see how-to below)
- ¼ oz Pernod, just enough to coat rocks glass
- 1 orange peel, pinched for oil
- ice
How-to
Make Basil Citrus Syrup
- Bring water and sugar to a boil
- Pour over basil, lemon peel and orange peel. Let cool
-
Strain into a bottle for ease of use
Make Cocktail
- In a tall glass, add rye whiskey, Peychaud's bitters and Basil Citrus Syrup
- Fill the glass with ice and stir (about 13 seconds)
- In a separate glass (rocks glass suggested) add Pernod, swish to coat glass, then pour out excess
- Squeeze out oil of 1 orange peel, add 1 large ice cube to the glass, strain cocktail over ice and serve