I know better but I’ve done it again. Eager to have spring start and not content to just buy some basil at the grocery store, I decided to purchase a couple of plants last week and put them into pots and harvest their leaves instead. Then it snowed and night temperatures fell into the 20′s and the error of my ways (and my impatience!) were made evident; again. Boxes were located, old sheets were found and some rocks to hold everything in place were resourced from the garden to provide much needed protection from the elements we know all too well can be (and often are) the harbinger of our spring in the Rockies.
Now that our weather this week seems content to be rainfall in lieu of snow, my little plants can be uncovered most nights and just in time too; two plants were lost to Mother Nature’s cold and none of them are really large enough for a big harvest so I carefully removed 8 of the best leaves and was able to complete my task at hand. Luckily, strawberries are gorgeous and abundant this time of year and while I consider summer the ideal time for margaritas, I’ve learned to love making diverse combinations depending on the freshest produce of the season and for this season I simply love the combination of strawberries and basil. This vibrant and beautiful cocktail is simply a perfect one to serve for Mother’s Day (or any day for that matter!).
If you are a regular reader; please ignore my pleading but I find it’s my mission in life to make sure a good margarita is made…so please, no cheap tequila or triple sec for this baby. I prefer Reposado, a slightly aged tequila and a good orange liqueur. Pretty please? Do it for the children!! Oops, no, wait…do it for Mom!!!
- 8 Medium strawberries
- 6 Basil leaves
- 1 oz Lemon Simple syrup (make using 1/2 cup sugar, 1/2 cup water, 1 tsp lemon zest, 1 Tbsp lemon juice - heat until sugar has dissolved and then cool. Refrigerate leftovers)
- 1 Tbsp lime juice
- 3 oz Reposado tequila
- 1 oz orange liqueur (I used Patron's Citronge)
- .5 oz Maraschino liqueur (optional)
- Additional strawberries, lime slices and basil leaves for garnish
- Use a fresh strawberry to moisten the rim of your glass. Dip the rim in a combination of half salt/half sugar.
- In a cocktail shaker, muddle the strawberries, basil, lime juice and lemon simple syrup. Add the remaining ingredients and fill with ice. Shake vigorously and strain into the rimmed glass filled with fresh ice. Garnish each glass with a strawberry, lime slice and basil leaf.
This cocktail was inspired by one served at the R Bar at the Camelback Inn JW Marriott Resort & Spa in Scottsdale, Arizona.