This is the first in a weekly series from Kate Bock, the woman behind the beverage program at mk The Restaurant here in Chicago and one-half of our graceful cohabitors. Check back every Friday for a new recipe!
whip·per·snap·per/ˈ(h)wipərˌsnapər/noun: A young and inexperienced person considered to be presumptuous or overconfident.
To be honest, I totally bought this whiskey because of the name. Well, maybe not completely: WhipperSnapper Whiskey comes from Ransom Wines & Spirits, an awesome distillery out in Sheridan, Oregon that makes impressive small batch gin, whiskey, grappa and brandy. Their whiskey and gin production began in 2007, and with only a few years under their belts they have created an amazing product. WhipperSnapper is well balanced and great tasting. Perfect for cocktails, and I would recommend it on the rocks with confidence as well.
I love trying to find new ways to use basil and mint in cocktails especially in the summer ’cause no matter if you are an experienced farmer or someone that can’t keep a cactus alive, you can grow basil and mint. For some reason these two herbs are idiot-proof and they multiply quickly. Even if I only plant one of each, by the end of the summer there is so much left over that my freezer is full of pesto! If I can find a tasty way to incorporate it in a drink I love it.
1.5 oz WhipperSnapper Whiskey
2 oz grapefruit juice
3 ripped basil leaves
Place all ingredients in a shaker with ice. Shake aggressively to bruise the basil and get the flavor out. Strain over ice in a rocks glass and garnish with fresh basil leaves.
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