Basil Julep
The julep with basil where the mint goes. Softer and a little peppery, and it wants the same mountain of crushed ice.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.
Build
| Basil | 8 leaves |
| Simple Syrup | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml |
| Bourbon | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Press the basil leaves into the syrup in the bottom of a julep cup. Bruise them and stop — shredded basil goes bitter.
- Add the bourbon and pack the cup with crushed ice.
- Stir until the outside frosts, top with more crushed ice and stand a sprig of basil in it.
Related drinks
- Mint Julepthe one this riffs on
Mixology by Whiphttps://mixologybywhip.com/recipes/basil-julep
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