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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.
The Tomato Tipple
- 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
- 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
- ½ c granulated sugar
- ½ c water
- ¼ c chopped lemongrass stalks 1/4" pieces
- 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
- 4 fresh basil leaves
- 1 ½ oz Lemongrass simple syrup
- 1 ½ oz lemon juice
- Soda Water
- Garnish: basil leaves
- Glass: Chimney
- 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.