Basil, Rye whiskey, peychauds bitters, ginger beer
|1 1⁄2||oz||Ginger beer|
Muddle basil, add rest of ingredients and stir well, for at least 30 seconds to ensure basil essence is well incorporated. Pour over large ice cube.
I personally prefer this on rocks, however, I have made this as a martini but would recommend double straining if you were to do so. I have also used several Rye's (Old Overholdt is my favorite) with similarly pleasing results.
From other users
- This was included on my seasonal summer cocktail menu
- Spicy, with the basil and Peychaud’s lending an herbal balance.
- Not bad. I liked the spiciness - in fact after I made it, I added a few dashes of black pepper tincture to give it even more spice.
- Monticello Lawnmower — Rye, Bitters, Ginger beer, Sugar, Mint, Lime