Sautéed Summer Squash & Blueberry Basil Manhattans : Official Travel Source

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Sautéed Summer Squash & Blueberry Basil Manhattans

Sautéed Summer Squash

  • 1 ½ pounds squash
  • 1/2 medium size white onion
  • 1 tablespoon butter
  • ½ teaspoon each of salt, pepper, sugar

Dice squash and onion. Cover with water and boil until tender.

Strain and add to a dry skillet, cooking down until the squash releases most of its water.

Add butter to finish.

Blueberry Basil Manhattan

  • 1 ½ ounces Bourbon
  • ½ ounce fresh lemon juice
  • ¾ sweet vermouth
  • 3-4 dashes orange bitters
  • 1 ounce blueberry basil compote*
  • Fresh blueberries and basil

Strain the blueberry compote into a cocktail shaker with ice, add the bourbon, lemon juice, vermouth, bitters and a few basil leaves to shaker and shake. Strain into a coupe glass and garnish with fresh blueberries and basil.

For the Blueberry Basil Compote:

  • 2 cups fresh blueberries
  • ½ cup sugar
  • ½ cup water
  • 2 tbs. fresh lemon juice

Simmer on stovetop until sugar dissolves. Remove from heat and add 1 cup fresh basil and cool.