A Brandy MYST
2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie’s Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves
- Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
- Add sugar, vinegar, brandy, and a handful of ice.
- Shake vigorously until cold (30 seconds).
- Strain into a rocks glass over fresh ice.