Lemon-Lime Basil Martini

Bright sunshine, warm rains, blossoming dogwoods, and plump red-breasted robins… It seems spring is finally here to stay!

Ever since the first fingers of spring began to spread over the city, I have been aching to do all kinds of culinary things to welcome and celebrate spring. I made an elaborate lamb dinner last week, cupcakes with strawberry buttercream frosting over the weekend (post to come), and created this delicious martini!

I first experimented with basil simple syrup combined with ginger beer in mocktails that I made over the winter when I was pining for warmer weather. But now that spring is finally here, it’s time to break out the bar tools and use the syrup to create refreshing, light, fun martinis. And this one fits the bill!

The sparkling water in this cocktail adds a tiny bit of fizz to each sip and the citrus flavors feel like sunshine- bright and refreshing. And our special guest ingredient, the basil, tastes unique and exciting. Just like spring! [enter sunshine and meadow frolicking]

Happy belated Fiesta Friday! It seems with all these guests, another cocktail is certainly in order!

• Servings: 1
• Difficulty: easy
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2 oz vodka
1 1/2 oz basil simple syrup (see recipe below)
1 oz lime juice
1 oz lemon Perrier
basil leaves, washed, for garnish (optional)

Fill a shaker halfway with ice. Pour all ingredients over the ice and shake vigorously until the shaker is very, very cold in your hand. If you’re using them, add the basil garnish to the martini glass.

Pour the contents of the shaker into the glass.

Serving suggestion: sip outdoors on a sunny patio!

Enjoy!

Basil Simple Syrup

• Difficulty: easy
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1 c. Domino sugar
1 c. water
1/2 oz. organic fresh basil (just a little bit less than a small package)

Combine water and sugar in a small pot. Bring to a boil over medium heat, stirring often. Reduce heat to medium low and continue to simmer, stirring often, until the sugar has completely dissolved.

Once the sugar has dissolves, turn off the heat and add the basil leaves. “Steep” the leaves in the syrup until the desired level of basil flavor has been reached. If you like, muddle or crush the basil leaves in the pot to release more of the leaves’ flavor.

Once the syrup is done and has cooled, store in a covered container in the fridge. This recipe yields about 1 1/2 c. of syrup and will last a few weeks in the fridge.