Jun 212018
Lemongrass Basil Lemonade and The Tomato Tipple

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With California getting incredibly high temperatures this weekend, we definitely need some good cooling beverages. I picked up some lemongrass at the farmer’s market last week which makes a great syrup to add flavor to both cocktails and non-alcoholic refreshers. So I present to you one of each using other fresh vegetal flavors.

Lemongrass Basil Lemonade
The Tomato Tipple

The Tomato Tipple

Servings 1

Ingredients

  • 3 cherry tomatoes cut in half
  • 1 ¼ oz blanco tequila I used Espolon
  • 1 oz lemon juice
  • ¾ oz lemongrass simple syrup
  • 3 barspoons Cynar
  • Garnish: Cucumber spear skin on
  • Glass: rocks

Instructions

  • Muddle tomatoes into tequila.
  • Add remaining ingredients and shake well.
  • Double strain into glass filled with ice.
  • Place cucumber on edge of glass.

Lemongrass Simple Syrup

Ingredients

  • ½ c granulated sugar
  • ½ c water
  • ¼ c chopped lemongrass stalks 1/4" pieces

Instructions

  • Heat water in a small sauce pan. Add sugar and stir until completely dissolved.
  • When just starting to simmer, remove syrup from heat. Add lemongrass and allow to steep for 30 minutes.
  • Strain into a bottle. Store in fridge.

 

Lemongrass Basil Lemonade

Servings 1

Ingredients

  • 4 fresh basil leaves
  • 1 ½ oz Lemongrass simple syrup
  • 1 ½ oz lemon juice
  • Soda Water
  • Garnish: basil leaves
  • Glass: Chimney

Instructions

  • Muddle basil in lemongrass syrup using twisting rather than pounding motions. The goal is to release the flavor, not create shreds.
  • Add lemon juice and ice. Shake.
  • Strain over ice. Top with soda water (about 3 oz).
  • Garnish with basil leaves lightly crushed to release scent.

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