The Baltimore City Paper contacted me about creating a summer cocktail to feature in their next issue. Click here for the article. They wanted to inspire readers to get creative and mix up summer cocktails that take full advantage of the season’s plentiful herbs. I chose to feature Thai basil and bolster its anise tones with the anise flavors in Galliano and Peychaud’s Bitters. Since we’re in the middle of a hot summer, I kept the recipe light and refreshing using vodka as my base spirit and then topped it with a grapefruit spirit. I chose Boyd and Blair Vodka for its chewy texture and its bold flavors. And to seal the deal on Boyd and Blair vodka read industry expert F. Paul Pacult’s tasting notes.
- 2 oz Boyd & Blair Vodka
- 1/2 oz Galliano
- 1/4 oz honey syrup (1:1)
- 5 dashes of Peychaud’s Bitters
- 6–8 Thai Basil Leaves
- Top with grapefruit soda
- Garnish with a sprig of Thai Basil
First, add 1/2 oz of Galliano to your shaker tin. Then take 6–8 basil leaves, place them in your palm, and smack with your other hand to release the oils. Add the leaves to the shaker tin, and lightly muddle, gently tapping your muddler about ten times. Add all other ingredients except the garnish and grapefruit soda. Shake with ice. Double strain into an ice filled Collins glass. Top with grapefruit soda and garnish with a sprig of Thai basil.
This cocktail needs a name! Comment below with suggestions and also leave a comment on the City Paper article.