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Sunday’s are for naps, the pool and blueberry daiquiris!

In a shaker, combine:

• 2 oz silver rum
• 1 oz lime juice
• 1/2 oz simple syrup (we used our lemon and orange infused simple syrup)
• 10 blueberries muddled at the bottom
• 1/2 dropper of Lime bitters
• Add ice, shake and strain into a chilled cocktail glass
• Add a lime wheel as garnish

Cheers!

Courtesy: Beehive Bitters

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• 1 oz. gold rum
• 1 oz. silver rum
• 0.5 oz Cointreau or triple sec
• juice of 1 lime, plus save hull of ½ lime
• 5-6 basil leaves
• 1.5 oz basil simple syrup*
• 3-4 drops lime bitters
• 2 oz (about) club soda

Directions:
To a tall glass add lime juice, hulls, and 2-3 basil leaves. Muddle until basil is a bit bruised but not black and in a million pieces. Add all remaining ingredients except club soda. Stir with a long spoon to combine. Fill glass with ice, add club soda to rim of glass. Garnish with basil leaves and more lime wedges.

*to make basil simple syrup: to a pint mason jar, add 1 cup sugar, and pour over with just less than 1 cup boiling water. Stir until sugar is completely dissolved. Add 4-5 large basil leaves, and stir again. Add enough ice cubes to almost fill jar. Let sit at room temperature until cool to touch (about 3-4 hours). Remove basil leaves, seal with lid. Will keep in the refrigerator up to 1 week.

Courtesy: A Bourbon Gal in Utah

The post Basil Mojito appeared first on Sugar House Distillery.

• 1.5oz SHD Silver Rum
• .5oz SHD Gold Rum
• .75oz Campari
• .5oz Simple Syrup

Combine all and stir to chill. Pour over rocks or ice sphere.
Garnish with lemon peel.

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