Guest post by the PhoBlograpHusband

Seriously, summer!?! Three days of suck-it-Trebeck humidity and thunderstorms, capped off by a 67-degree Friday and foggy in the middle of the day, that’s your idea of a grand entrance? Rose and and I have been looking forward to debuting these fantastic-for-summer, mouthwatering concoctions for months and this is what you give us?

(Yes, we’re bitching about the weather two days in a row, but it has really sucked…)

So long as you allow me a half-hour of relative sunlight on Saturday mornings so I can hit the farmer’s market in peace, I won’t let you spoil my fun. The Strawberry-Basil-Grappa Thing is perhaps the perfect seasonal cocktail for the first week of summer, when farmer’s-market strawberries and basil are at their ripest and most abundant.

I’ve seen a few strawberry and basil cocktails out there before, but they are generally vodka-based and come off as little more than a slightly boozy summer salad. Our way around this was grappa. I’ve had a love-hate relationship with grappa my whole drinking life. I want to love it but I usually end up hating it. Though I’m not one to shy away from straight liquor, the burn of grappa is just a little too aggressive, the finish a little too long. Turns out that grappa’s in-your-faceness was just the thing to give what could have been an all too saccharine and ethereal cocktail real substance.

The Strawberry-Basil-Grappa Thing

1 ¼ ounces Finger Lakes Distillery Grappa

¾ ounce Grand Marnier

1 ¼ ounces club soda

4-5 basil leaves

2 strawberries

¼ teaspoon Colonel De’s Mint Julep sugar

Muddle strawberries, basil and sugar (regular sugar will work if you can’t get some from the Colonel) at the bottom of a highball glass. Fill glass with ice and add grappa, Grand Marnier and soda and stir or lightly toss back and forth into a tumbler.

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