Chicken and Dumplings

Do you ever make a meal because it reminds you of someone? When you eat it, you can almost feel that person with you? Growing up my grandmother from Texas made chicken and dumplings on very rare occasions. From scratch, so delicious! A meal that will always remind me of her and her kitchen. This comfort food staple takes minimum ingredients to execute, but for a truly homemade version you are going to need a bit of time on your hands. None of this is difficult, just requires some patience! I will offer up some short cuts but if you have the time, it’s definitely worth it.

Prep Time: 20 minutes Cook Time: Approx. 4 hours Servings: 4-6

Here’s what you need:

  • 1 whole chicken
  • 2-3 carrots (about 2 cups) rough chopped
  • 1 large onion peeled and rough chopped
  • 1 head of garlic cloves (peeled and smashed)
  • 1 bunch parsley
  • 1 TBSP peppercorns (ground black pepper is fine too)
  • 3-4 TBSP salt
  • 2 cups flour (and some for the flouring the board)
  • 2 TBSP butter cubed very small
  • 1 tsp baking powder
  • 1/2-3/4 cups milk
  • Salt to taste
  • about 4-6 cups water

To get started you need to break down your chicken a bit. If you aren’t comfortable butchering one yourself, I highly recommend buying it already broken down or have the butcher counter do it for you. That’s what they are there for! You want it in large pieces to put it in the large pot.

It’s time to cook the chicken and make your homemade stock. YUM. In a large stock pot add your chicken, carrots, onion, garlic, parsley, pepper, and salt. Once all the ingredients are nestled nicely, fill the pot with water until all ingredients are just covered. This is about 4-6 cups of water. Put a lid on it and gently simmer on low for about 2 hours. You want the chicken to easily pull from the bone.

When the chicken is cooked, pull it out of the pot into a separate container and let it cool in the fridge. When it’s cool enough to handle, remove all bones and shred the chicken. Keep the shredded chicken refrigerated until it’s time to add back in later.

Next, strain the liquid from the remaining contents of the stock pot into a large bowl and discard the vegetables and herbs. Put the strained liquid back into the original pot.

After 2 hours
Remove chicken and shred
Strained stock

Now it’s time to make the dumplings! In a large bowl, sift together flour, baking soda, and a hearty pinch of salt. Next add your cubed butter. You want to use your hands to work the butter into the flour mixture. This takes a little time to get it incorporated into the flour. Smash it between your fingers to really work it in.

When the butter is completely incorporated and worked into the flour, you will begin adding the milk a splash at a time. You might not use the full amount of milk. Each time you add a splash of milk use your hands to gently combine. You will continue to do this until the dough begins to stick together but is not sticky. It should seem a little dry. If it gets too sticky, sprinkle in a bit more flour. When the dough can form a firm ball it’s ready.

Back to your pot of reserved stock. Add a cup of water to the stock and begin to simmer it on low.

While it starts to simmer it is time to roll and cut the dough. On a floured surface, roll the dough into a 1/4″ thick sheet. Cut into approximately 1.5″x1.5″ dumplings. Using a pizza cutter makes this way easier!

Add the dumplings to your stock and simmer on low, covered, for approximately 2 hours or until dumplings are fully cooked. Take a peak at the dumplings at the halfway point. If the liquid is too thick, add another 1/2-1 cup of water for the dumplings to continue cooking. The dumplings will naturally thicken your broth and turn it into a creamy sauce.

Add dumplings to broth
All dumplings in and ready to simmer

When your dumplings have simmered in the broth for approximately 2 hours and are fully cooked through, it’s time to pull out your refrigerated shredded chicken and add it back into the pot. Let everything cook together until the chicken is nice and hot. Season with salt and pepper to taste.

Time to eat! I like to garnish with some fresh chopped parsley and serve. I hope this meal brings you comfort like it does to me.

I realize this recipe does require a time commitment. If you have the time, DEFINITELY give it a try. All the steps are easy and it uses staple ingredients, you just need to provide the time. IF you don’t have the time I have some hacks you can use to cut the time in half for a cozy comfort meal below.

To speed up this dinner, replace the whole chicken and homemade stock with a whole rotisserie chicken shredded and 4 cups of chicken stock and 2 cups of water. There is not a great replacement for homemade dumplings, so I recommend you suck it up and make those from scratch! These are what help turn your stock into a creamy sauce.

In a large pot simmer your boxed stock and water over low heat. Add your dumplings and simmer for 2 hours. When the stock has thickened and the dumplings are cooked through, add your shredded rotisserie chicken. Let this all simmer together until chicken is hot. Season with salt and pepper to taste. Top with fresh chopped parsley and serve.

Ginger Spiced Cranberry Bourbon

If you need a cocktail that tastes like the holidays this beverage is for you. Just a few ingredients and you have a festive cocktail to share during your gatherings. I hosted a small party last year and every one was asked to bring their favorite cocktail to share. I made these Ginger Spiced Cranberry Bourbon cocktails and they were definitely a hit!


  • 1.5 oz Brown Sugar Bourbon (BSB)
  • 1 oz Cranberry Juice
  • 2-3 oz Ginger Beer
  • 4-5 dashes Pumpkin Pie Spice
  • Ice
  • Cocktail Shaker
  • Optional Cinnamon Stick and Cranberries for garnish

Brown Sugar Bourbon is a MUST in this cocktail. The sweet flavor is what makes the cocktail. I have made this with standard bourbon/whiskey and it’s just not the same. Good news, the BSB is inexpensive and very easy to find! This isn’t the kind of beverage that requires you to use the good stuff. And I’m here for it!

In a cocktail shaker combine BSB, Cranberry Juice, and 3-4 dashes of Pumpkin Pie Spice. Shake well so the spices are incorporated. Fill a high ball glass with a large ice cube. Pour shaker contents over ice. Top off the beverage with Ginger Beer and garnish with a Cinnamon Stick, a dash of PP spice, and a few fresh cranberries. Enjoy!

Roasted Tomato & Red Pepper Soup

My lovely next door neighbor dropped off a big bag of tomatoes from her backyard plants. We are nearing the end of the season and she was kind enough to share some of the last of her bounty. I wasn’t sure how I wanted to use them and then thought, SOUP. To bump up the flavor and use the 2 sort of sad looking red peppers I had in the fridge, I decided to roast them as well. The end result was a roasted, flavorful, satisfying bowl of yummy soup from a few simple ingredients treated right. It all comes together quickly for an easy weeknight meal, or something you can keep warm on the stove after a night of trick or treating. Plus, it’s the perfect match to an oozing grilled cheese!

Prep Time: 5 minutes Cook Time: 30 minutes Servings: 4-6

Here’s what you need:

  • 2 lbs tomatoes halved (Roma or your favorite variety)
  • 2 red bell peppers seeded and deveined and cut in large pieces
  • 1 onion cut in large chunks
  • 6 cloves garlic smashed
  • 4 large sprigs thyme
  • 1 14.5 oz can undrained diced tomatoes
  • 2 TBSP tomato paste
  • 1 cup basil leaves
  • 6 TBSP olive oil
  • 1 TBSP sugar (optional)
  • salt and pepper to taste

Preheat oven to 450 degrees.

On 1 sheet pan put your red pepper and onion. Toss with 3 TBSP of olive oil and salt and pepper. I use about a tsp of each to roast them. On a 2nd sheet pan put your halved tomatoes, garlic cloves, and thyme sprigs. Toss with the other 3 TBSP of olive oil and salt and pepper. (If you like sweeter tomatoes, sprinkle the sugar and toss with the mixture)

Roast the 2 sheet pans of vegetables for 20 minutes. I had mine on an upper and lower rack. At the halfway point (10 minutes) I tossed the veggies on each pan and switched racks so they all roasted evenly. When full cook time is complete, pull both sheet pans out of the oven.

Your peppers and onions should have nice char marks and your tomatoes should be shriveled and released of their juices. You want ALLL this juicy goodness!

In a Dutch oven (or large pot) over medium heat add your can of undrained diced tomatoes, the pan of roasted peppers* and onions, and all the tomatoes, garlic, and thyme. Including all the oil and juices on the pans. Pour all that tastiness into the pot. It’s flavor!

Next add your tomato paste and basil leaves.

Let all these ingredients simmer together on the stove for about 5-7 minutes. After it has simmered, remove the thyme stems and throw them away.

Once you have removed the thyme stems, you can blend your soup. I used an immersion blender in the pot, but you can also do this in a traditional blender. Just be cautious in a regular blender because the liquid is very hot and will steam. It’s best to put a towel over the lid while you are blending hot liquids.


Salt and pepper to your taste buds desire, and that is it! The end result is a creamy, delicious, tomatoey warm soup! Garnish with some fresh basil leaves, croutons, or even a drizzle of chili onion crunch would be AMAZING!

*I did not remove the skin of the roasted red peppers when I pulled them from the oven. The texture once blended was fine for me. BUT if you don’t like the extra texture, halve your peppers to roast them instead of large pieces. Once they have roasted in the oven, place the pepper halves in a bag and let them steam for about 5 minutes. Peel off the skin and add them to the pot. Proceed with the rest of the recipe as is!

Panang Curry

I LOVE Thai food. LOVE. A couple years ago I traveled to Thailand for vacation and it was hands down the most amazing place I have traveled so far. Panang Curry is one of my all time favorite Thai meals and it is surprisingly easy to make. Forget takeout when you can make this classic dish at home in 30 minutes or less. The ultimate way to warm up this winter! When I am craving a taste of Thailand, this is a go to favorite. I can’t wait for you to try it!

Prep Time: 15 Minutes Cook Time 15 Minutes Servings: 4-6

Here’s what you need:

  • 1-1.5 lbs chicken breast cut into thin strips
  • 2 13.5 oz cans coconut milk shaken thoroughly (use full fat for best results)
  • 4 heaping TBSP Panang curry paste (you can add more/less for spice level)
  • 2 heaping TBSP peanut butter (whatever kind you like)
  • 3 TBSP Fish Sauce
  • 1/2 large onion sliced
  • 1 jalapeno diced
  • 3 Thai chilis diced (optional for heat but fantastic for flavor!)
  • 1 red bell pepper (or 5-6 sweet variety peppers) diced
  • 3 cloves garlic minced
  • 1 TBSP fresh ginger grated or minced fine (about a 1″ knuckle knob worth)
  • Juice of 1 lime (about 2 TBSP juice)
  • 3 TBSP palm sugar (can substitute brown sugar)
  • 1.5 cups loosely packed Thai Basil-(IF you can’t find it, you could sub regular Basil…BUT it really needs to be Thai basil to taste like an authentic Panang)
  • 2 TBSP vegetable oil

OPTIONAL but Delicious Add-ins:

  • 2 carrots sliced (I added these this batch!)
  • 1 can drained bamboo shoots
  • 4-5 Lemon/Kafir Leaves (optional but use em if you find em! I used them here!)
  • Vegetables-ie: green beans, baby corn, snow peas (not traditional but can bump up the veggie intake if you want)
Saute Carrots & Onions with Garlic & Ginger
Add Chicken & Lemon Leaves
Add Peppers, Thai Chilis & Jalapeno

In a large skillet or Dutch oven heat up the vegetable oil. When the oil is rippling add in your onions and carrots. Let your veggies soften and cook in the pan for 2-3 minutes and then add in your garlic and ginger. Stir and let cook for another minute.

Next add in your chicken breast and lemon leaves. Stir and let these cook for another 3-4 minutes. You want the chicken to begin to look cooked from the outside. Now it’s time to add in your bell pepper, jalapeno, and Thai chilis. Let the veggies, chicken, and all the things hang out until the peppers have started to soften.

Add in Curry Paste
Add Peanut Butter

Time to add the curry paste and peanut butter. Stir both into the veggie and chicken mixture until it starts to coat everything in the pan. When these are incorporated and beginning to melt add in your sugar. Let all this cook together for a minute or so.

Pour in Fish Sauce
Squeeze in Lime Juice

Next, pour in your fish sauce and squeeze in your lime juice. Stir these into the mixture well.

Now add your 2 cans of VERY WELL SHAKEN coconut milk. Coconut milk separates in the can. The watery liquid remains in the bottom while the fat solidifies at the top. You want this mixture combined well BEFORE you add it into your curry in the pan. Don’t skip the shaking step!

Pour in 2 Cans Coconut Milk
Stir in Coconut Milk

Stir in the coconut milk until it is well combined. I like to let this simmer for a few minutes to all get cozy together, but you don’t have to.

Finally, stir in your Thai basil leaves.

I enjoy my Panang poured over prepared broken rice, but enjoy it how you like it! It is delicious as is or even over noodles. However you eat it, you’ll enjoy this spicy and sweet, warm, flavorful Thai dinner that you can make at home!

Smoky Margarita

Last weekend I experimented with making a smoked simple syrup. YES. Smoked. Simple. Syrup. The smoker was on duty for some meatloaf (I can do a separate blog post about that later!) and figured why not pop on some simple syrup and see what happens. I have some lessons learned, but overall the result was awesome! I already have a few ideas on how to use it in cocktails.

If you’ve followed my Instagram for any amount of time, you know I LOVE margaritas. And if you have browsed this blog you’ll notice that too. So when this smoked simple syrup worked out I knew the first thing I wanted to make was a smoky margarita. The smoky flavor is the perfect compliment to the tart lime. With just a few ingredients and this syrup you have a margarita that is definitely something special!

Tequila, smoked simple syrup, limeade, lime juice, smoked salt (for rim)

Here’s what you need:

  • 1.5 shots favorite tequila
  • 1 shot limeade (I love all things Santa Cruz Organic brand!)
  • 1 shot smoked simple syrup (see recipe details down below)
  • 1 shot lime juice
  • Smoked salt for rim
  • Ice
  • Shaker

In a shaker with ice add your tequila, limeade, simple syrup, and lime juice. Shake vigorously until cold.

Rub rim of glass with lime juice and then tap in the smoked salt. I use Maldon smoked salt. (IYKYK!) Fill the glass with ice or a large ice cube.

Pour the margarita over your ice. Garnish with a lime wheel. I got fancy with it and grilled my lime. TOTALLY just a boujee photo op garnish and definitely not required!

Sip and enjoy!

Smoked Simple Syrup

Want the details on the smoked simple syrup?? Here’s the breakdown:

On the stove in a small saucepan add 2 cups water and 1 cup of refined sugar. Over medium-low heat stir the mixture until the sugar is dissolved.

When your syrup is combined put it in a metal or high heat resistant container. I put mine in a metal meatloaf pan. Then place the container on an active smoker.

For the smoker, I use a Weber kettle grill. I set up my smoker like I do for meat. Light the charcoals and then I used pecan wood chips for the smoke. I’ve never tried smoking this syrup on a pellet smoker, but I assume any smoker will do the trick.

I let the syrup smoke on the smoker for about 2 hours, stirring a couple times during the duration.

Remove the syrup from the smoker and let cool for about 45 minutes and place in the fridge to store. This should last in the fridge for at least a month.

Lesson learned: Depending on the temp of your smoker, you are going to see your syrup reduce and become thicker. When I smoked mine, it reduced too thick for cocktails. Knowing that, I would have started with at least a 2:1 ratio water to sugar on the stove before I put it on the smoker. This is reflected in the instructions above. Just be aware that the hotter the temp, and the longer the time on the heat, the more it will reduce.

Chipotle Lime Aioli

When I tell you I love sauces, I LOVE sauces. But this one is in my top 3 favorite sauces. It’s amazing on tacos, sandwiches, bowls, seafood…all. the. things. You can whip it up in 5 minutes and it stores in the fridge for at least a month. I’m obsessed!

Here’s what you need:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1-2 TBSP Chipotle Chile Pepper Powder
  • 3-4 cloves fresh garlic finely minced/smashed
  • 1 TBSP Chili powder
  • 1 TSP ground cumin
  • Zest of 1 lime
  • 3 TBSP lime juice (about 1.5-2 limes)
  • Salt and Pepper to taste (I used about 1/2 tsp of each)

In a large bowl add your mayo and sour cream. Then add your garlic, spices, lime zest, and lime juice. If you are timid on heat level, start with only 1 TBSP of the chipotle pepper powder. This is where the majority of the heat comes from. I love the full 2 TSBP but if you are making this for the 1st time, I recommend starting with only 1. Stir it all together well, taste, and add more from there. Now add salt and pepper to taste and stir together one more time. And that is it. Your all purpose sauce is complete!

Here are some ways I’ve enjoyed the aioli recently.
On Grilled Shrimp Tacos
Drizzled Over Grilled Ahi Tuna

On Deconstructed Sushi Bowl

Pumpkin Curry Pasta

It’s October! This is the perfect dinner to kick off fall. Spicy Italian sausage, creamy pumpkin, and warm curry flavor all wrapped around a hardy pasta. This was a hit among friends last night, so if you like the warm spice of curry, you have to give this pasta a try!

Prep Time: 10 minutes Cook time: 25 minutes Servings 4-6

Here’s what you need:

  • 1 lb Pasta (I used Rigatoni)
    • Plus 1 cup pasta water
  • 1 lb Hot Italian Sausage
  • 1 15 oz can Pumpkin Puree (NOT Pumpkin Pie Filling!)
  • 1 medium onion diced
  • 1 container of baby spinach or power greens (142 grams)
  • 3 cloves garlic minced/crushed
  • 3/4 cup white wine (If you don’t want to use wine, substitute all chicken stock, just ease up on the salt if you do this)
  • 1/4 cup chicken stock
  • 2-3 heaping TBSP curry powder (this is where you get the spice!)
  • 1/8-1/4 TSP nutmeg (per your taste)
  • 1-1/2 cups freshly grated parmesan cheese + some for garnish
  • 1/2 cup shredded mozzarella cheese for a gooey cheese garnish (this is absolutely optional. I didn’t use it in my final plate!)
  • 2 TBSP Olive Oil (a good drizzle)
  • Salt and Pepper to taste

This sauce comes together really quickly so you will want to have everything measured and ready to go when you get started. A great thing when you need a quick meal!

Start by getting a large pot of water boiling. When you are bringing your water to a boil, brown your sausage in a large walled skillet. You’ll be finishing the pasta in this skillet so you want to make sure it’s big enough to hold the all the pasta. When your sausage is browned, remove it from the skillet and drain on a paper towel lined plate and set it aside.

When your water is at a rolling boil, generously salt the water and toss in your pasta. Cook the pasta to al dente per the packages instructions. As your pasta is cooking, it’s time to make the delicious sauce. (DO NOT DRAIN THE PASTA! You need about a cup of pasta water for the sauce!)

In the same skillet you used to brown your sausage, put in a drizzle of olive oil and add in your diced onions. Cook until they start turning translucent.

When your onions have begun to sweat and turn translucent, add in your curry power and allow it too cook for about a minute to let the spice bloom. Now it’s time to add in your garlic, chicken stock, white wine, and pumpkin puree. Stir these over medium heat until they combine and begin to heat up.

When your pumpkin sauce has started to warm, toss in all of your greens and let those cook down and wilt. As the greens are cooking, grate in your nutmeg.

Your sauce will likely seem very thick at this point. This is why we saved the pasta water! Add your browned sausage into the sauce and now it’s time to add that pasta. Pull the pasta straight from the pot of pasta water over into your sauce allowing the excess water to carry over with it. Toss the pasta in the sauce until the pasta is coated. If the sauce is still thick (mine was) continue adding a little pasta water at a time and stirring until the sauce loosens. When the sauce has nicely coated the pasta and is the consistency you desire, add in your grated parmesan. Give your pasta one final good stir until it’s all mixed in to the sauce. Make sure to sample your sauce at this point and add in the Salt and Pepper to taste. Garnish with Mozzarella or Parmesan Cheese!

Spicy Michelada

We are still hanging onto the summer weather around here and it just begs for cold beers on the deck. I’m stretching the al fresco cocktailing season out as long as I can. Tonight I was in the mood for more than just a beer. Enter the Michelada!

What you need:

  • 12 oz beer (you want something light/lager or ideally, a Mexican beer)
  • 1/2 cup V8 Juice
  • 2 TBSP lime juice
  • 1 TSP hot sauce (more or less to your heat level preference)
  • 1/2 TSP Worcestershire
  • 1/2 TSP Jane’s Krazy Original Mixed-Up Salt (add more if you love the saltiness)
Here’s the Mixed-up Salt. It has herbs, spices, dehydrated onion and garlic. YUMMMM.

In the bottom of a large mug or glass pour the V8 Juice, lime juice, hot sauce, Worcestershire, and salt. Top the mixture with your ice cold beer and gently stir up the beverage. I garnished mine with some pickled jalapeno slices because, well, I like the heat! But it would be delicious to rim with some of the Mixed-Up Salt or Tajin, and a garnish of lime wedge!

Roasted Brussels Sprouts

The brussels sprout (Yes, it’s actually brusselS sprouts with an S on the end). Such a divisive vegetable amongst people. I think it’s one of those veggies that you either love or hate. I used to be a hater. My dad was not a fan, so we NEVER ate them at home growing up. And the only ones I ever recall eating as a kid were mushy or stinky or both!

A friend of mine told me he saw a TikTok that said the version we eat now are different than the ones we had as kids. Apparently, genetically, they are less bitter. (???) You might want to fact check that last part, but I still think you should give them a try! I’m glad I revisited these veggies as an adult because they are now a favorite.

I love my brussels sprouts super roasted and crispy with a little heat. There’s lots of ways you can build on this basic recipe too. So master this version and then have fun playing with the accessories! I’ll list some of the ideas at the end.

Here’s what you need:

  • 1 lb brussels sprouts trimmed and halved/quartered so equal in size
  • 2 TBSP olive oil
  • 3/4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/8-1/4 tsp of cayenne pepper (depends on how spicy you like it)
  • sheet pan
Trimmed Brussels Sprouts

Preheat your oven to 400 degrees. While the oven is heating up, prep your sprouts. You want the bottoms trimmed off and then either halve or quarter the sprout. You want them to be approximately the same size so they roast evenly. The picture above shows the trimmed bottom on the right and the halved/quartered heads on the left. Don’t discard the loose leaves. Place those on the sheet pan with the rest of the trimmed sprouts.

Once you have all your sprouts trimmed and on the sheet tray toss them in the olive oil, salt, pepper, granulated garlic, and cayenne pepper. Spread them out evenly across the pan. THIS IS IMPORTANT…do not crowd your pan! If you crowd the pan and don’t give them space, you’ll end up with steamed brussels sprouts. Steamed=mushy! NO NO NO. So make sure you spread them out well so they can get roasty and toasty.

Once the oven has reached 400 it’s time to roast. Place the pan in the oven on the middle rack and roast for 10 minutes. When the 10 minutes are up, pull them out and toss the sprouts around. You are doing this so you can get them roasted all over. The next pic is what they look like after the 1st 10 minutes in the oven. They are starting to soften a bit and get a little brown. THEY NEED MORE TIME!

After you’ve tossed them, return the pan back into the oven for another 8-10 minutes. You’ll want to keep an eye on them around the 8 minute mark. Depending on your oven, it could need a little less or more time for them to get nice and crispy.

They are done when the leaves are a dark brown and the heads have golden roast on them. Pull them out of the oven and they are DELICIOUS just like this. You can always add a little more salt to finish them if they need it. But that’s it! They are done! Now you enjoy them with steak, chicken, whatever!

Some other tasty ways to try them:

Now that you have this basic recipe, you can play with variations of it. I love to add 4 strips of bacon, sliced into small pieces, and toss that with the sprouts and seasonings before I put them in the oven. It adds a smoky, meaty, deliciousness to the sprouts. HIGHLY recommend! Parmesan cheese is another winner. Just sprinkle some on in the last couple minutes of roasting to add a nutty salty component.

Some other things I’ve done is add a balsamic glaze or honey drizzle on top as soon as they come out of the oven. The drizzle melts and adds a sweetness that is amazing.

I have also added some things after cooking them like feta crumbles, dried cranberries, and walnuts. You can really experiment. The slight bitterness of the brussels sprouts goes well with a little sweetness. Get creative! Let me know what you try!

Blackberry Basil Bourbon Smash

The perfect transition beverage from summer to fall. The herbal and bright berry flavors mesh with the warming qualities of bourbon to hit all the right notes. You can’t miss with this beautiful cocktail.

  • 2 oz bourbon (I used Larceny)
  • 1 oz honey simple syrup
  • 1 oz lime juce
  • 7 blackberries
  • 5-7 basil leaves
  • club soda
  • Ice
  • Shaker
  • Strainer
  • Muddler (spoon or other utensil is fine to smash)
  • High ball glass

In a shaker, add 5 blackberries, 5 basil leaves, and the honey simple syrup. Muddle these ingredients until they are a pulpy mixture and blackberries have given up all their juice.

Muddled blackberries, basil, and honey simple syrup

To the muddled mixture add your bourbon and lime juice and shake well. In a glass filled with ice, strain the contents of your shaker over the ice. My shaker has pretty big holes, so I used a mesh strainer over the glass to keep out the seeds. See the photo next of what I used.

Top off your beverage with club soda. I used lime La Croix because that’s what I had on hand.

Garnish with your remaining blackberries and basil leaves. Sip and enjoy!