Bourbon and Grapefruit Cocktail
We haven't posted a Homemade Happy Hour in awhile. This recipe in the June 2011 issue of Food & Wine magazine is the perfect remedy for that. Bourbon, check. Fresh squeezed grapefruit juice, check. Simple syrup, check. Homemade maraschino cherries from our cherry tree, check. The only thing we didn't have on hand was the fresh basil, so I subbed in some fresh rosemary instead. The herbaceous-ness was subtle and when I do this again, I will make sure have fresh basil, and perhaps even use some of it to make an infused simple syrup to amp up the flavor a bit. Despite the lack of basil, this was delicious!
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