Lucy Basilia
Kendra Thompson’s Lucy Basilia is a flagship cocktail at Lucy’s Fried Chicken, an Austin chain of eateries. They’ve been serving the recipe for the better part of a decade, and it’s clear why – the fresh, bright flavors are a perfect match for fried food and Southern specialties.
If you’re short on plain club soda or sparkling water, a flavored sparkling water with a subtle lemon or berry flavor is plenty serviceable.
If you prefer a clearer drink, double-strain it through a fine mesh sieve into the glass. We tend to double-strain drinks that might contain berry pips or bits of greenage – but in this case, we actually prefer a more rustic presentation.
Ingredients
- 5 leaves Basil
- 3 whole Blackberry
- 1½ parts Vodka
- 1 part Honey syrup
- ¾ part Lemon juice
- 3 parts Sparkling water or Flavored sparkling water
Instructions
Begin by gently muddling the blackberries and basil in a shaker. Add ice, vodka, honey syrup, and lemon juice and shake well. Strain (double-strain if you wish) into a tall ice-filled glass and top with sparkling water. Garnish with a slice of lemon and fresh blackberries and basil leaves.
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Read more
- Lucy Basilia recipe at Imbibe
Ken Tremblay, Google Play Store 
