Basil Margarita

Margaritas on a Monday? Okay, maybe not the most appropriate blogging decision (for the record, I'm not drinking one now), but sometimes life gets in the way of appropriate. I had intended to save these until Friday to share with you, but, well, like I said, life. I think we all have an excuse to have a good cocktail once in a while. Sometimes they're celebratory, sometimes consolatory.

Margarita Monday, let's just embrace it. 

Do you remember how, recently, I made some basil simple syrup for a cookie recipe? I used it to flavor some whoopie pie filling, which was tasty, but, well, only took about 2 tablespoons of an entire mason jar of simple syrup. It was time to improvise. I like margaritas, I like basil--why not combine the two? Apparently this isn't a thing--at least, I couldn't find a recipe like this online.

So I had to experiment... which, in turn, led to my husband coming home to a slightly tipsy wife exclaiming "I'm a mixologist nooooow!". My finest moment, to be sure. Whatever, I (sort of) invented basil margaritas. 

You guys. These are so good, they're worth getting a little tipsy off of. I'm sure you're skeptical, but don't be. It's time to get on board with basil as the quintessential spring flavor, it's exciting, floral and refreshing--everything that Spring screams to me. Combining basil with lime (and tequila) makes it pop. It's a perfect spring twist on a traditional 'rita, that is perfect for those of us who prefer our beverages without too many fruity flavors or paper umbrellas. 

Basil Margaritas 

Ingredients 

   Juice of two limes (about 3 ounces)

   1 1/2 ounces tequila
   1 ounce orange liqueur (I prefer Grand Marnier, but Triple Sec also works)
   1 1/2 to 2 ounces basil simple syrup
   Ice
Garnish
   Salt, I use a blend of Moldon's and kosher salt (optional)
   Chiffonade one basil leaf (optional)

Directions 

1. Use lime to wet the glass' rim. Roll rim in salt. 
2. Combine all ingredients in a cocktail shaker filled with ice, shake until well combined. 
3. Pour ingredients into an ice-filled glass. Garnish with basil leaf chiffonade, if desired.