flavor
COCKTAIL
Nothing To Shrub At THE APPEAL OF AN AUTUMNAL APERITIF.
BY MELANIE LISING · PHOTOS BY L.G. PATTERSON
I
crafted this cocktail to be the perfect balance of sweet, tart and warm as a perfect intro-to-fall drink. It combines the sweetness of Demerara
syrup countered by the tart bite of muddled lemon and blackberries and our house-made basil-pear shrub, while our choice bourbon warms the soul. The name is half a tribute to another popular bourbon-based cocktail I created for Sycamore called “It’s never too early” as well as the fact that I am a procrastinator, oftentimes waiting until the last minute to get things done. Melanie Lising is a bartender at Sycamore in Columbia.
Better late than never INGREDIENTS • 2 ounces of bourbon of choice • 1 ounce basil-pear shrub • ½ ounce Demerara syrup (Demerara syrup - Boil equal parts demerara sugar and water until sugar dissolves. Let cool.)
• Garnish of blackberries and lemon wedges
BASIL-PEAR SHRUB • 2 pears, cubed • ½ cup chopped basil (lightly packed) • ¼ cup sugar • ¼ cup water • Bring to a boil, let cool, strain liquid and press the fruit through the strainer. Divide the liquid in half and add one part rice wine vinegar to 2 parts basil-pear syrup.
DIRECTIONS Use any type of cocktail glass you’d like to assemble. First muddle two blackberries and a lemon wedge, pour in the cocktail, add ice and stir. Serve up or on the rocks (I prefer up) and enjoy!
INSIDE COLUMBIA OCTOBER/NOVEMBER 2021 47
