INGREDIENTS:

• ½ teaspoon Grind Spice Co Hibiscus Sugar
• 1 teaspoon Rocky Mountain Olive Oil Umeboshi Plum White Balsamic Vinegar
• 5 basil leaves
• 1 ½ ounces bourbon
• Ice
• 2 ounces ginger beer

DIRECTIONS:

Muddle sugar, balsamic vinegar and 4 of the basil leaves in a cocktail shaker. Add the bourbon and ice and shake to dissolve the sugar.

Strain the mix over ice into a glass (we suggest an old-fashioned glass). The top with ginger beer and garnish with basil before indulging.