This week’s Drink of the Week I am calling Angel’s Fling. Because it’s tastes very Spring. Here’s what we use. First, find some nice green tasty basil. I use two leaves, and for this drink we are not muddling the basil, we are bruising it. Here’s what I mean by “bruising”. Take the leaves and stick them in the glass. Take the back of a bar spoon and press the basil against the side of the glass. We are not trying to really crush it, just release some of the oils.
Next step is adding some rhubarb syrup. I don’t know where you can buy rhubarb syrup, and even if I did I wouldn’t buy it. That’s bush league. Instead, we made it ourselves.
The first step in making rhubarb syrup is getting your hands on some tasty rhubarb. I haven’t been able to find it yet at any of the local grocery stores. I had to drive to the middle of Nebraska, where it’s already out of the ground. I also got to hang out with my family, so all around, great trip.
Wash and dice up the rhubarb and dump it n a large and heavy sauce pan. Toss in a 1/2 cup of brown sugar, and a cup and half of hot water and bring it to a boil.
Stir and let it simmer at or just under a boil for about 10 to 15 minutes, until the rhubarb is good and soft. After that, just strain it out, bottle it up, and toss it into the fridge. As a side note, I took the left over rhubarb and added some more sugar and cooked it down until I had made a great compote. Over some ice cream…damn tasty. Also great on our locally made Noosa yoghurt.
So we’re only adding a 1/2 ounce of Rhubarb to the basil, which leaves plenty left over to add to lemonade or iced tea or whatever.
Fill the glass with ice and add an ounce and a quarter of Angel’s Envy Bourbon. It’s a whiskey with a lot of delicate flavors that compliment the Angel’s Envy nicely. Angel’s Envy, unlike other Bourbons, finishes its aging process in old port barrels.
Toss a splash of soda water on top, and stick a straw in it. And enjoy.