Jewel of a julep

It’s June. It’s hot. This calls for a julep. Sure, the Kentucky Derby has come and gone, but you don’t need a big hat or seersucker to enjoy this ice-cold, super-sweet drink. In its simplest form, the julep is liquor, sugar, mint and enough ice to leave a puddle of water anywhere you set down the glass. But in today’s world of mixologists, the julep can be much more. Juban’s uses honey bourbon and Le Creole opts for mint-infused simple syrup in their popular versions.

At 225, we took it a little further, replacing mint with the peppery kick of basil. Dissolve half a cup of sugar in one cup of water on the stove, bring it to a simmer then turn off the heat. Add a few basil sprigs and let it steep for 15 minutes. Muddle more basil with some of the strained and cooled syrup at the bottom of an old-fashioned glass, Mason jar (like we did at left), or silver cups if you’re a traditionalist. Add crushed ice and bourbon or whiskey; cut it with more simple syrup or water if you are so inclined. Stir to get the cup nice and frosty; garnish with an herb sprig—you’ll breathe in the fragrance with each sip—and enjoy.