I rang in the porch drinks season with a strawberry bourbon lemonade, so it seems fitting to spend the last few weeks of summer sipping on another bourbon lemonade combination.
This time around, I poured straight bourbon over a scoop of basil lemonade granita to enjoy what is essentially a grown-up slushie.
Did you know September is National Bourbon Heritage Month? It seems like enjoying a bourbon cocktail over the next few weeks would practically be considered a good deed then.
A bottle of Four Roses bourbon can typically be found on my bar cart. Which, let me be honest, is really just a kitchen cart with a few other bottles of liquor clustered together on its top shelf.
I’ve cooked, baked, and imbibed with Four Roses Single Barrel bourbon. Which again, in all honesty, was completely disrespectful to the bourbon. The Single Barrel is for sipping, while the smooth, mellow Four Roses Yellow is much more suited to cocktails.
You see, people like me need Bourbon heritage month to learn about and appreciate this uniquely American spirit!
If it’s for you too, the Kentucky Bourbon Trail is a great source of information into bourbon’s history and how to plan your trip along the trail, including a visit to the Four Roses distillery. Cheers!
In exchange for this blog post, I was provided with a bottle of Four Roses Yellow bourbon and a gift card to offset the cost of ingredients. The text, photography, and of course, the opinions, are all mine.
Bourbon with Basil & Lemonade Granita
- 2 cups water
- 1/2 cup granulated sugar
- 2 cups loosely packed basil leaves
- 1/4 cup honey
- juice of 6 lemons (about 1 cup of juice)
- 7 1/2 ounces bourbon
- Bring the water, sugar, basil leaves, and honey to a boil in a saucepan over medium-high heat.
- Allow the mixture to boil for 5 minutes, then cool to room temperature.
- Once the mixture has cooled, strain out the basil leaves and stir in the lemon juice.
- Transfer the mixture to a 9 x 13 pan (you can use a baking dish or a rimmed baking sheet) and freeze for 30 minutes.
- After 30 minutes, remove the pan from the freezer, rake the mixture with a fork, and then return the pan to the freezer.
- Repeat this freeze for 30 minutes, rake, and refreeze cycle for about 3 hours until the granita is frozen into flaky crystals.
- Place a scoop of the granita into a cocktail glass, then add 1 1/4 ounces of bourbon. Sip and enjoy.
Here are some other great recipes to enjoy during National Bourbon Heritage Month:
Bourbon Chocolate Chip Cookies
Bourbon Squash Soup
Spiced Bourbon Apricot Truffles
Bourbon Peach Bread Pudding