Summer of cocktails: Blueberry Basilito

by Jessie K on July 25, 2012

Today’s recipe comes from the new (?) Southern culinary magazine The Local PalateThink 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.

See previous summer cocktail recipes hereherehere and here.

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