A boozy bash in a glass, the Basil Bash Cocktail unites Strawberry Bay Infused Tequila with fresh basil in a memorable marriage of luscious flavors. This garden cocktail nearly made itself. Some new creations take more tweaking than others. It didn’t hurt that I had a nice bottle of the Strawberry Bay Infused Tequila ready to go. Also helping the cause were the frozen tequila-soaked strawberries I had rescued after infusing the reposado tequila, just waiting for an opportunity to be appreciated one more time. (So many infusion recipes tell you to discard the solids after the ingredients have worked their magic, imbuing the liquor with their flavor. There was no way those berries were going to the compost pile. Instead into a freezer bag they went to be wonderful additions in future cocktails.)
The Basil Bash Cocktail is a margarita at heart – fruity, smoky reposado tequila, Cointreau (my preference any day over triple sec), lots of freshly squeezed lime juice, and a small splash of turbinado simple syrup (my go to sweetener). Then a generous sprinkle of basil cut in small strips along with those rescued strawberries. Of course, if you can get your hands on fresh, local berries when berry season rolls around, they would be wonderful as well.
Basil Bash Cocktail
2 ounces Strawberry Bay Infused Tequila
1/2 ounce Cointreau (or your favorite orange liqueur)
1/4 – 1/2 ounce freshly squeezed lime juice
1/4 ounce turbinado simple sugar
5-6 basil leaves, cut into thin strips
5-6 tequila soaked strawberries
Mix and shake the tequila, Cointreau, lime juice and simple syrup with ice. Strain into your serving glass. Add the basil strips, frozen strawberries and a few ice cubes.
Strawberry Bay Infused Tequila
Infusing the tequila with fresh, organic strawberries is a snap. Fill a quart sized glass jar with 2 to 3 cups of tequila. Add 1 to 2 cups of strawberries – frozen are fine. Just eyeball the proportions that look good to you. Add a fresh bay leaf (dried is fine). Cover the jar tightly, and let it sit in a dark, cool place for one to two weeks, shaking occasionally. Pour through a strainer into a clean bottle. Freeze the strawberries in small clumps overnight. An ice cube tray or mini muffin tin works great. Then transfer the berries to a freezer container for future cocktail additions.
About the author:
Beth Evans-Ramos is an enthusiastic gartender – gardener + bartender – in the Seattle, Washington area. Her long time interests in organic cooking and gardening mesh deliciously with the world of craft cocktails. Her blog/website Mama Knows Her Cocktails shares her original garden cocktail creations, happy hours research around the globe, and adventures of living a greener, sustainable life.
Photo and credit: Beth Evans-Ramos