Jack Allen’s Deep Eddy Basil Bliss
Ice Cubes 1 Scoop
Deep Eddy Ruby Red Vodka 2 ounces
Lime juice-Fresh Squeezed ¾ ounce
Basil Leaves 2 Crushed
In a shaker tin, shake together ice, vodka, lime juice & basil
Ginger Beer of choice – I use Fever Tree 3 ounces
Strain the vodka mixture into a wine glass over 4 -5 ice cubes and then add ginger beer
Round Rock Bee Keeper
Round Rock Honey and adding whiskey from Texas spirits company Rebecca Creek.
10 oz. Rebecca Creek Texas Spirit Whiskey
2 oz. Luxardo maraschino liqueur
6 oz. Round Rock Honey-Fig Syrup (recipe below)
4-5 dashes Bar Keep baked apple bitters or apple bitters
Sliced and speared figs and apples, for garnish
Round Rock Honey-Fig Syrup:
32 oz. water
8 oz. Round Rock Honey
1 cup figs, dried or fresh
In a saucepan, boil water and reduce heat, then add honey and figs. Let steep for 15 minutes and strain out figs; set liquid aside to cool. For the cocktail, in a small juice carafe add liquors and bitters, and stir well. Pour over ice in a 9-ounce rocks glass, garnish with speared fruit and add a straw. Serves 4-6.
Recipe and photo courtesy of Chef Jack Gilmore of Jack Allen’s Kitchen.