In the hush of a brisk Tennessee spring dawn, dew clings to the high ridges of the Smokies and the air hums with fresh, earthy vitality—The Appalachian distills that fleeting magic. Company Distilling Straight Bourbon Whiskey—born of Tennessee soil—is artfully infused with torn basil leaves and crisp cucumber slices through rapid nitrification, releasing vivid, aromatic layers that mirror the verdant, moisture-kissed trails at first light. Gently sweetened and stirred to icy clarity, it pours over a single grand cube in a double-rocks glass, crowned with a delicate cucumber ribbon and the bright expression of basil. Clean and invigorating, each sip evokes the cool, renewing breath of mountain morning—a true spirit of the smokies.

• Straight bourbon whiskey (Company Distilling)4 oz
• Large basil leaves, torn2–3
• Cucumber, sliced1 oz (about 2–3 slices)
• Simple syrup⅔ oz
• Cucumber ribbonsTo garnish
• Basil leavesTo garnish

1. 01This build yields two cocktails. Start by infusing the bourbon with basil and cucumber, using either method below.
2. 02Rapid infusion: add the bourbon, torn basil leaves, and cucumber slices to a whipping siphon. Charge with one N2O cartridge, shake vigorously, and let rest for 1–2 minutes. Vent rapidly.
3. 03Sous-vide infusion: add the bourbon, torn basil leaves, and cucumber slices to a sous-vide bag or mason jar, and cook at 150°F for 2 hours.
4. 04Double-strain the infused bourbon into a mixing glass.
5. 05Add simple syrup and ice, and stir vigorously until well chilled.
6. 06Strain and divide evenly between two double-rocks glasses, each over one large cube.
7. 07Garnish each with a cucumber ribbon and an expressed basil leaf.