Today’s recipe comes from the new (?) Southern culinary magazine The Local Palate. Think Lowcountry cuisine, “barbeculture” and of course, moonshine.
I have been looking for a great moonshine cocktail recipes for months and it wasn’t until I stumbled upon this story in The Local Palate that I found it.
Close readers may recall my experience trying to infuse a batch of hooch with rhubarb, which didn’t turn out so well, so I ended up adding blueberries and simple syrup in an attempt to salvage the mixture. I allowed it to linger in the liquor cabinet for a month or more to remove the harsh taste of the white lightening.
The taste mellowed quite a bit, making it a perfect addition to the Blueberry Basilito. If you don’t have access to shine, substitute vodka or, for teetotalers, blueberry juice.
To make, place 4 basil leaves, 2 teaspoons sugar and 2 tablespoons sparkling water in a jelly jar and lightly muddle. Add 1 1/2 ounces blueberries, crush and stir. Add ice, 1 1/2 ounces blueberry infused shine or vodka or juice, 2 tablespoons fresh lime juice. Stir and enjoy.