Cold weather means bourbon weather. Here in DC, we’re experiencing some unusually warm temps for February (hello 65 degrees & sunny!) but it’s still winter and in winter I like bourbon based drinks & red wine. The warm temps just make me want to drink a little earlier 😉
I shared our absolute favorite favorite bourbon cocktail recipe in this post, but I also like trying a few new ones just to keep it interesting.
Full disclosure; The Big Texan Bourbon calls for Basil and unfortunately I didn’t have anything but rosemary sprigs and some dried herbs when I was making this. I’ve tried dried cooking herbs in cocktails and they just don’t work out that well (insert: brush your teeth after!) so I substituted the basil for rosemary which was still super tasty! I have since tried the cocktail with basil, and that’s super yummy too!
The Big Texan Bourbon | makes one cocktail
- 2 tablespoons fresh grapefruit juice
- 1 1/2 ounces bourbon
- 1/2 tablespoon simple syrup
- 2 basil leaves
- 1 grapefruit slice or peel
- 1 cherry
In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit peel and cherry.
C’s Tip: Make your own Bourbon-Soaked Cherries:
1 cup bourbon, ⅔ cup sugar, ¼ cup fresh orange juice, 1 1-inch strip orange peel, 1½ teaspoon vanilla extract, ½ pound cherries, pitted
Combine the bourbon, sugar, orange or citrus juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking until the sugar dissolves. Remove the pan from the heat and whisk in the vanilla extract. Combine the bourbon mixture and cherries in a container and seal. Cool to room temperature before transferring to the refrigerator and let chill for at least three days before using.
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