Kevin Clair opened Sweet Basil in June 1977 as a 47-seat restaurant in a location that had housed six different restaurants in six years. 193 Gore Creek Drive was also considered "off the beaten track" since it was not located on the main drag, Bridge Street. Still in the same location, now considered the heart of the Vail Village, Sweet Basil has seen ten remodels and expansions, hundreds of menu changes and has become known as an iconic restaurant in the Vail valley.
 Ingredients: Kentucky Thyme cocktail: 5-8 fresh mint leaves ½ ounce water ½ ounce Thyme Lavender syrup see below 2 dashes Fees Brothers whiskey barrel aged bitters 1 ½ ounces Makers Mark bourbon ½ ounce Mt. Gay rum Garnish: Mint Leaves Thyme Lavender Syrup: 2 cups sugar 1 ½ cups water 4 sprigs fresh thyme 10 dried lavender leaves | Directions: Thyme Lavender Syrup: Bring all ingredients to a boil slowly and reduce heat to simmer for 5 minutes. Let cool and strain. Kentucky Thyme cocktail: Place mint leaves, thyme-lavender syrup, water and bitters in a mixing glass; muddle. Add bourbon and rum with ice; shake lightly and strain into a cocktail glass with fresh ice. Garnish with mint leaves. |