Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey

The Exorcist

Saved By the Basil

Cocktails & Beverages from Issue 9 – Summer 2016 – The 1970s

This herbaceous grappa and vodka-based blend by Julian Cox of Chicago’s Lettuce Entertain You Enterprises, with a holy ingredient (holy basil) of its own, is head-spinningly delicious.

makes 1 cocktail (pictured right)

4 leaves holy basil (or Thai basil), plus more for garnish
1 oz fresh lime juice
¾ oz simple syrup*
1½ oz Bertagnolli Grappino grappa
¼ oz vodka (such as Tito’s)
1 dash celery shrub (such as Bittermans Orchard Street celery shrub), optional
2 oz Fever Tree bitter lemon soda

1
Muddle basil in a cocktail shaker. Add lime juice, simple syrup, grappa, vodka, and celery shrub, if using. Add ice and shake. Strain cocktail into an ice-filled Collins glass. Top with bitter lemon soda and garnish with holy basil.

*Simple Syrup: Bring equal parts water and sugar to a simmer, stirring to dissolve sugar, then cool and chill.