{friday cocktail: basil margarita}

I'm starting to realize basil might be one of my favorite cocktail ingredients (see recipes using it here, here, here, & here!) so why not try it out in a classic margarita in honor of Cinco de Mayo this coming Monday!  I based this cocktail off of a classic Tommy's Margarita then increased the agave nectar to make it a bit sweeter and muddled in fresh basil to add a fun herbal flavor.  The best past (and the part that makes people think you spent half a day making this drink when in fact you spent about 10 minutes) is the basil sugar/salt mixture used to rim the glass.  Simply mix together a few spoonfuls of sugar and sugar then muddle in fresh basil leaves to infuse a slight basil taste to the garnish!  I hope you enjoy this one alongside some tasty tacos and guacamole this weekend!  

Cheers!

{friday cocktail: trouble in paradise}

Lately I have been seeing a lot of great cocktail bars make more use of tinctures in the place of bitters for their recipes.  Even though tinctures sound complicated and fancy they are actually quite easy to make. You simply infuse the flavor you wish to have a tincture of by soaking it in a high proof alcohol- for example a basil tincture is just a healthy handful of fresh basil leaves soaked in everclear overnight and then strained into an eyedropper container.   See more about tinctures here.

Since I love spicy cocktails, I was particularly intrigued by this cocktail from Tosca Cafe in San Francisco which includes a black pepper tincture along with my new favorite cocktail ingredient, Campari. This recipe is one of the select few that both appeal to my love for citrus-y and sweet cocktails as well as Chris' preference for more bitter bourbon or whiskey based drinks.

Cheers!