Proposed By: David
Reviewed By: Jonathan
Occasionally envy hits me when I visit friends with gardens. Our patio gets sun, but it’s city sun, subject to deep shadows much of the day. In years past, we’ve always been able to grow some herbs in small pots, but that’s about it… and some years even those were anemic, besieged by the windy storms that hit Chicago this time of year. Still, it’s nice during the summer to boost a recipe with fresh oregano, thyme, or rosemary.
Basil is an herb well worth cultivating. It smells wonderful, and, with very little care, issues forth leaf after deep green leaf. This year, having moved to a new place about a month ago, we’ve relied on farmers for fresh basil, but it’s the same stuff, only grown by a much greener thumb.
This week’s drink isn’t the first we’ve tried with basil. Next to mint, it may be the most popular herb to add to cocktails. But it isn’t at all like mint. In cocktails like Juleps, mint seems part of the drink’s sweetness. Basil contributes something different, a spicy edge. When it comes to cocktails, “Botanical” may not sound so good to some people, but, in this case, the basil is botanical in being fresh and immediate. Depending on how much you use, it can be the star.
When I wrote the proposal last week, I described the Lemon Basil Cocktail as “another lemonade,” but it isn’t really that. It contains lemon, but the same level of citrus and potency you’d expect from a margarita or mojito rather than the sweet (and not that tart) accompaniment for hot dogs and hamburgers.
The short version: it’s a grown-up drink.
On muddling: like many of the drinks we’ve tried, this one relies on mashing ingredients with a muddler. I have what looks like a little baseball bat for that purpose, and I used it to destroy the basil and lemon to release their flavors. For this recipe, you’re supposed to muddle in the glass, adding triple sec, tequila, ice and club soda only after you’ve used your muscle to render the rest detritus.
I confess I didn’t. Perhaps there’s a limit to how much freshness I can handle, maybe I’m too much of a neatnik, but experience tells me it’s unappetizing to get to the end of a drink and discover a bolus of pulverized pulp. I’ll offer the recipe as it was written, but I squeezed the lemon and did the muddling in a cocktail shaker that strained out all evidence of my muscle. Knowing that I was tossing the remainder, I also used more basil than listed.
Here’s the recipe:
2 parts Silver Tequila
1 part premium triple sec
3 basil leaves
1/2 part simple syrup
Muddle lemon, basil and simple syrup in a chilled glass. Add ice, triple sec and Silver Tequila. Top with club soda. Garnish with a lemon wheel.
And Here’s Jonathan’s Review:
This drink follows one of the main themes I have espoused for cocktails. There are simply horses for courses. The literal meaning is that certain racehorses perform better on tracks that match their skills. In the figurative sense the expression is used throughout sports to describe performers who excel since the field, track, course or whatever corresponds well to their strengths.
Whew, that’s a long way to say this cocktail is made for the hot, humid weather in which we are mired.
Last week I watched the beginning of a Chicago Cubs game and some of the spectators were wearing jackets or pullovers. Seriously – long sleeves in July? It is a wonder that people are not heading out to work in shorts and t-shirts here in North Carolina. There have been more days that have reached 100 degrees than any summer since I moved here, and the ones that don’t get that hot come close. For some reason, it refuses to rain but the air hangs heavy like it should. We need long sleeve weather.
The cocktail is a variation on the mojito with basil and lemon tones that acts like a cool breeze. Given the same drink in the fall or winter and I am sure I would find it way too subtle and diluted. In the throes on this summer though, it is the ice bucket challenge, a trip to the mountains, toes in the creek or that special morning in June (the one) when the temperature finally dips to the mid 60’s that we miss so much. The highlight is the basil, which we have used a few times, and it marries with the tequila in a way that mint doesn’t. Instead of accentuating the spirit by adding similar flavors, it contrasts in a savory way that makes the tequila more distinctive and better.
There are two final notes. One of these was plenty. I could have had more, if only for the cooling effect, but something about the mix made it seem more potent than the recipe implies, so one was enough. The second thing is that I would recommend a slight adjustment to the recipe. Unless you are using really large lemons, substitute half of the club soda for sparkling lemonade (there was some left from last week). It boosts the lemon without losing any of the effervescence.
Jonathan’s take: I should have had one to drink and then poured one on my head. That would show this summer.
David’s take: Redolent of summer. How that for vocab?
Next week (Proposed By Jonathan):
Maybe I’m still searching for that cooling effect, but it is time for a frozen drink. We haven’t tried one yet and it seemed like the perfect time to do so. There is one slight problem. I have a name for the drink, The Monkey Incident, but I don’t know what is in it yet. I promise to let David know sometime this week. Just as soon as it comes to me.