MEZZY BASIL
Enjoy at: Cha Bella, 102 E Broad St
MADE WITH: Mezcal, basil, lemon, lime, jalapeno, and simply syrup
We are going to muddle in a jalapeno and, sticking with our restaurant theme, we’re grabbing a few leaves from our fresh basil plant. Then, one part each simple syrup, lime, and lemon juice with three parts of the good smoky stuff. One of the reasons I love this is, past the muddling, you don’t have to shake it. You don’t have to do anything fun or weird. Let the herbs diffuse and you are golden.
It’s the perfect little blend of spice, zestyness, a little herbaceousness.Its absolutely phenomenal.
Meet the mixologist: Edward Southmayd
My favorite spirit to work with is Whiskey, by far and large. Every one of my heroes growing up was a Whiskey drinker, like Gumshoe Detective. I remember being 18 or 19 and thinking “I think I’m a whiskey guy.” I can’t tell you the relief I had when I tried whiskey and I was like “this isn’t a nightmare. I like this.”
I’m big into reading. I’m actually in book club right now. I’m going to go to lunch with one of my friends and talk about one of the books we have been reading. I’m very excited for that. Me and my girlfriend will bring her dog places and both sit down and crack open a book. My favorites are “Anything” by Robert Heinlein or Christopher Moore or John Scalzi. I just latch onto an author and I read everything they’ve done.
Also on the menu:
Berry Old Fashioned
Made with: Elijah Craig Rye Whiskey, fresh strawberries, simple syrup, and Bitter Truth bitters