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.

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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.

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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.

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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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