So lets put a modern twist to this summer chiller and head to the Farmer's Market for some seasonal herbs. Lemon Basil, which is now in season, has a crisp clean antiseptic quality to it. It is heartier than regular basil and not as sweet with a verbena -like tang. With a touch of sweetness from the honey syrup and a peppery bite from the Rye Whiskey, this frosty sipper certainly seems like just what the doctor would order on a sweltering day. The metal Julep cup is a must here to create that nice frost on the cup. If you don't have a silver Julep cup, the small part of a metal cocktail shaker will do in a pinch.
Lemon Basil Julep
2 oz Rye Whiskey (I like Rittenhouse 100 proof)
1/2 oz Honey Syrup*
Large sprigs of Lemon Basil
Crushed or shaved ice
Gently muddle about 7-8 leaves of lemon basil in the bottom of your julep cup with the honey syrup. Add the Rye and a scoop of crushed ice. Stir until a frost forms on the outside of the julep cup. Top with a big mound of snowy crushed ice and a big sprig of Lemon Basil. Insert a straw cut short so your face is in the basil everytime you take a sip. Sit back on the porch and sip the summer away.
*to make the honey syrup, mix equal parts honey and hot water until the honey pours freely.