Basil Hayden Recipe

Cocktail

1. 1

   Prepare basil

   Place 5 of the fresh basil leaves into a mixing glass or shaker. Add the simple syrup and gently muddle the leaves just until fragrant and lightly bruised — avoid over-muddling to prevent bitterness.

2. 2

   Build the drink

   Add the Basil Hayden Bourbon, dry vermouth, fresh lemon juice, and Angostura bitters to the mixing glass with the muddled basil. Fill the mixing glass about two-thirds full with ice cubes.

3. 3

   Stir and chill

   Stir the mixture for 20–30 seconds (about 15–20 full rotations) until well chilled and slightly diluted. If you prefer a slightly brighter profile, you can shake briefly (6–8 seconds) instead, but stirring keeps the drink silky.

4. 4

   Prepare glass

   If serving up: double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove basil bits and small ice shards. If serving on the rocks: fill an old-fashioned glass with fresh large ice and strain over the ice.

5. 5

   Garnish and finish

   Express the oils of the lemon twist over the drink by holding it over the glass and pinching to release the oils, then wipe the twist around the rim and drop it in. Slap the remaining basil leaf (or sprig) between your palms to release aroma and rest it on the surface as a garnish.

6. 6

   Serve immediately and enjoy. This cocktail highlights the spicy, peppery rye notes of Basil Hayden balanced with herbal basil, bright lemon, and soft sweetness from the vermouth and syrup.