Try a "MEZZY BASIL" at Cha Bella



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

About The Author

Jamie Burton

Jamie Burton is a journalist and music enthusiast, originally from Upstate New York. She graduated from Penn State in Broadcast Journalism. Check her out on Connect's "What are We Doing?" weekly podcast.
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