Our little garden in the Cocktail Party lab produces a bumper crop of basil every spring and summer, so we’re always on the lookout for drinks to make good use of it.
Enter the Sweet Basil, a lovely little gem we dug up in the archives of the Spirits column over at The Washington Post.
The original recipe – as served at PX in Alexandria, Virginia – calls for a larger share of simple syrup, but we’ve cut it back just a bit to keep it from going over the edge into candied-basil territory. Feel free to bump it back up to a full ounce (or 30 mL) if you’ve got a sweet tooth.
