BY IVY ODOM
EXACTLY ONE MONTH before my wedding, my then fiancé, Luis, and I dug a hole in my parents’ yard, but we weren’t landscaping. We were burying a bottle of W.L. Weller Special Reserve in the spot where we’d get married. I insisted on this wedding tradition, as it was said to guarantee good weather for our big day. I also wanted to use bourbon in a signature drink at the reception. The cocktail— which we affectionately named the Basil Smash after our dog, Basil—combined my beloved Kentucky whiskey with the fragrant herb and bright lemon. Our guests, both bourbon aficionados and novices alike, still rave about it years later.
While I adore this spirit, it has a reputation of being for the boys. But why should they have all the fun? The easy cocktails below, including the famous Basil Smash, are my favorite ways to use it. I created them for the women in my life, because bourbon is for everyone. And don’t worry—we dug up that bottle of Weller (I was in my white dress, no less) to enjoy after the ceremony.
Basil Smash
ACTIVE 10 MIN. - TOTAL 45 MIN.
SERVES 2
Bring 1/2 cup each granulated sugar, water, and packed fresh basil leaves to a boil over medium; boil until sugar dissolves, about 2 minutes. Remove from heat; let cool completely, about 30 minutes. Pour basil simple syrup through a fine mesh strainer into a small heatproof container, discarding leaves. Muddle 8 fresh basil leaves in bottom of a cocktail shaker using a muddler or the handle of a wooden spoon. Add 1/2 cup ice, 1/2 cup bourbon, 1/4 cup fresh lemon juice, and 3 Tbsp. basil simple syrup to shaker. Shake vigorously until chilled, about 30 seconds. Fill 2 rocks glasses with ice. Pour cocktail through fine mesh strainer into glasses, and garnish with basil sprigs and lemon slices.
Bourbon-Pineapple Slush
Orgeat syrup is sweet and slightly creamy. It’s made from almonds, sugar, and orange- flower water. If you can’t find it, substitute amaretto.
ACTIVE 5 MIN. - TOTAL 5 MIN., PLUS 2 HOURS FREEZING
SERVES 4
Process 2 cups pineapple juice, 1 cup bourbon, 1 cup cream of coconut, 1/2 cup fresh orange juice, 1/4 cup orgeat syrup, 2 Tbsp. honey, and 1/4 tsp. ground cinnamon in a blender on low speed until smooth, about 10 seconds. Cover blender container tightly with plastic wrap, and place in freezer until very cold, at least 2 hours. Add 4 cups ice to mixture in blender, and process until smooth, about 1 minute. Divide among 4 glasses, and garnish with fresh pineapple wedges, pineapple leaves, and grated nutmeg.
Bourbon Mule
Hold with tradition by serving this cocktail in a metal cup.
ACTIVE 5 MIN. - TOTAL 5 MIN.
SERVES 1
Fill a silver julep cup or copper mule mug with 1 cup ice. Add 1/4 cup bourbon and 1 Tbsp. fresh lime juice, and stir to combine. Top with 1/2 cup nonalcoholic ginger beer, and garnish with fresh mint.
STOCK YOUR BAR
Two must-try bottles
WATCH MY VIDEO
Hold your phone’s camera over the smart code to see my distillery visit.
FOOD STYLING: EMILY NABORS HALL; PROP STYLING: LYDIA PURSELL; ILLUSTRATION: KENDYLL HILLEGAS