Thirsty Thursday: Lemon Basil Gin & Tonic Recipe

Ingredients:

  • 1/2 oz fresh lemon juice
  • 4 basil leaves
  • 2 oz gin
  • Tonic
  • Garnish: lemon twist

Instructions:

  1. In the bottom of a cocktail glass, muddle together basil leaves and lemon juice. Add gin and stir.
  2. Fill the glass with ice. Top with tonic water.
  3. Give it one final stir before serving with a lemon twist.

Thirsty Thursday: Blueberry Basil Margarita

INGREDIENTS

  • flaked sea salt
  • 150g | 5.3oz blueberries (fresh or frozen)
  • 2 measures (50ml | 1.7fl oz) tequila
  • 1 tbsp + 1 tsp triple sec (or Grand Marnier)
  • 1 tbsp lime juice
  • 1 tbsp agave nectar
  • 2 small basil leaves
  • basil leaves and lime wedges to garnish

INSTRUCTIONS

  1. Cut a wedge of lime and wipe it around the edge of your glass – either a margarita glass or whatever you prefer. Dip the glass into a plate filled with sea salt and set aside.
  2. Put the blueberries (defrost them if frozen), agave nectar, basil leaves and lime juice in a cocktail shaker or glass and muddle them with a muddling spoon or the end of a rolling pin. Strain the blueberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries.
  3. Put the tequila, triple sec and blueberry juice in cocktail shaker half filled with ice and shake for 30 seconds.
  4. Strain the cocktail into the prepared glass and add some cracked ice if you like. Garnish with a lime wedge and a small basil leaf.

Thirsty Thursday: White Peach, Basil and Blueberry Mojito Recipe

The first time I tried a Mojito I didn’t like it. Like at all.  But then again it wasn’t this White Peach Basil and Blueberry Mojito that I am sharing with you all today.

Ingredients

  • 4 Collins glasses
  • White Peach Infused light rum
  • White Peach simple Syrup
  • ⅔ cup Blueberries
  • 3-4 tbsp Basil, chiffonade
  • ½ white peach, diced
  • Club soda or sparkling water, cold
  • Ice
For the Infused Rum
  • 3 semi firm white peaches
  • 3 mason jars pint sized, with lids
  • Bacardi silver rum
For the Simple Syrup
  • 1 white peach
  • 1 cup sugar
  • 1 cup water

 Instructions

For the Infused Rum
  1. Peel and cut the peaches in half and remove the pit. If they are hard to peel, blanch in simmering water for 30 seconds, then place immediately into an ice bath. The skin should remove easily then. Dice into 1” chunks and place one peach in each mason jar. Fill with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor. Shake the jars gently once a day. Keep chilled until ready to use.
For the white peach simple syrup
  1. Peel and slice the peach in half, remove the pit. Dice into 1” chunks. Place the peach chunks in a saucepan with the sugar and water and bring to a boil, stirring to dissolve the sugar. Lower the temperature and simmer for 10-15 min until the mixture starts to thicken, stirring occasionally and mashing the peaches against the side of the pan. Turn off the heat and let cool for1-2 hours. Strain into a jar, such as a mason jar and keep refrigerated until use. Will keep 2 weeks in refrigerator
For the drinks
  1. Strain the peach infused rum into a measuring cup. In the Collins glasses divide the basil and blueberries. Add in 2 tbsp of the white peach simple syrup to each glass and gently muddle the blueberries and basil. Don’t smash too much.. Add ice, and 2-3 ounces of the peach infused rum and top with club soda or sparkling water. Top with a few pieces of diced peach and serve immediately.