Jason Logsdon

Blackberry Basil Infused Rum Spritzer

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Preparation info

  • Difficulty

    Easy

  • Makes 1 ½ cups infused rum, about

    8

    cocktails

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

Cooks: 140°F (60°C) for 1 to 4 hours

Recipe by Jason Logsdon, Amazing Food Made Easy, ISVA President

The sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. The resulting infusion is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur. For a refreshing summer drink I will fill a glass with club soda, add a few ounces of the infused rum, and top it off with a few blackberries and basil leaves.

Ingredients

For the Blackberry Basil Infused Rum

  • ½ lime
  • 1 to 1 ½ cups blackberries
  • ½ bunch basil, about 6 leaves
  • 1 ½ cups rum, preferably overproof

For the Spritzer (per drink)

  • Club soda
  • 2 tablespoons simple syrup
  • 1 ½ ounces Blackberry Basil Infused Rum
  • 2 blackberries
  • 1 basil leaf

Method

For the Blackberry Basil Infused Rum

Preheat a water bath to 140°F (60.0°C).

Lightly scrub the outside of the lime then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Put the lime zest, blackberries and basil in a Mason jar. Pour the rum over the top, making sure everything is covered by the rum. Seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with ½ ice and ½ water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container.

For the Spritzer

Add the simple syrup and Blackberry Basil Infused Rum to a highball glass filled with ice. Top with the club soda. Garnish with the blackberries and basil then serve.

© 2019 All rights reserved. Published by ISVA.