On my last beach vacation to Kiawah Island, SC, my family had dinner at a fantastic BBQ place on the island. All of the meats are smoked in house and all of the sauces are made in house. Even better, this year they had a new cocktail menu. I tried a cocktail called the Black Buffalo because I was intrigued by two of its ingredients: basil and balsamic vinegar. Seriously?! I a cocktail! I had to try it. I knew it would back a punch because it was made with Kentucky Bourbon. But what goes better with real barbeque, but bourbon?
Needless to say, it was delicious. But once we got home I couldn’t remember what else was in it. I knew it wasn’t all bourbon and balsamic! I tried a little concoction of my own. It tasted very similar so I was thrilled. I’m not going to steal their name, the Black Buffalo, but I like Black and Basil.
Black and Basil
1 shot Kentucky Bourbon
1 large basil leaf, torn into smaller pieces
1 tsp. good balsamic vinegar
Juice of 1/2 a lime
Place the torn up basil in a rocks glass and fill with ice. Add the bourbon and balsamic. Fill to the top with ginger ale and squeeze in the lime. Stir and sip.
I have visions of this going perfectly with a grilled steak and a balsamic reduction sauce. I’m going to have to try that! Soon!