Adam added a fabulous drink to our cocktails-to-try list with this surprisingly refreshing beverage, inspired by an article from Food & Wine about Bourbon-based summer cocktails. The homemade lemon Oleo Saccharum, a complex name for lemon simple syrup, provided an intense depth of citrusy flavour to this delightful libation. The ginger beer and overtones of basil added yet another layer of flavour. 

Oleo Saccharum means oil sugar. It can be made from any dry citrus peel combined with sugar. The process couldn’t be easier: simply combine the zest (minus the pith) with sugar and leave the combination for a few hours. Hey presto, a concentrated syrup that is a highly intense version of the fruit. The citrus oils lend a bit of weight and body to the cocktail with which it is mixed, something not readily achieved with just citrus juice, with or without plain simple syrup. 

 

Lemon Basil Bourbon Cocktail
Serves 1
A delightfully refreshing lemon-bourbon cocktail mixed with ginger beer, and flavoured with a few leaves of fresh basil. Surprisingly delicious!
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For the Oleo Saccharum (Lemon Simple Syrup)
  1. 4 lemons
  2. 1/4 c sugar
For the Cocktail
  1. 1 1/2 oz Bourbon
  2. 1/2 oz of lemon oleo saccharum
  3. 1/2 oz fresh lemon juice
  4. 3 + 1 basil leaves
  5. 2 oz ginger beer
  6. slice fresh lemon
Make the Oleo Saccharum (Lemon Simple Syrup)
  1. Using a vegetable peeler, zest the lemons into long, thin strips, avoiding the bitter white pith as much as possible. In a medium bowl, toss the lemon zest strips with the sugar until every piece of peel is thoroughly coated.
  2. Set aside for three hours or up to a day. The citrus oils will emerge from the peel and dissolve into the sugar, creating a syrup. Add a few tablespoons of hot water to dissolve any remaining bits of sugar. Strain the liquid into a small container, squeezing the peel to extract as much oil as possible. Keep for up to one week in the fridge.
Make the cocktail
  1. In a cocktail shaker with ice, combine the bourbon, lemon oleo saccharum, lemon juice and three basil leaves.
  2. Shake until well-chilled, then strain first through the shaker’s own strainer, and again through a fine mesh strainer into a tall glass with fresh ice.
  3. Top with two ounces of ginger beer and stir briefly. Garnish with a lemon wheel and a basil leaf, lightly bruised between your palms before adding to the drink. (to release the oils in the basil).
Adapted from Food & Wine Magazine Bourbon Summer Cocktails
Entertablement http://entertablement.com/

I’m sharing this post with Between Naps on the Porch.

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