Horse of a Different Color

Garden-fresh basil and Belle Meade Bourbon come together in a reimagined Julep recipe for the final days of summer.

1.5 oz Belle Meade Bourbon 
.5 oz Dry Orange Curacao
.25 oz Vanilla Syrup
Basil Leaves

Gently muddle three small basil leaves in the bottom of a julep tin, pulling them up so the oils coat the inside of the tin. Add vanilla syrup, curacao and bourbon. Fill about ¾ of the way with crushed ice and swizzle with a bar spoon until ingredients are combined and the outside of the tin begins to frost. Top with more crushed ice to make a “snow cone” top and garnish with basil leaves.

To prepare the vanilla syrup, combine one cup demerara sugar with one cup water in a saucepan. Heat to a simmer, stirring occasionally until the sugar dissolves. Remove from heat and add one teaspoon of vanilla extract and stir to combine. Cover and refrigerate for up to 4 weeks.