It’s Friday ~ yippee! If you have kids and they started school this week, it’s been the “week of transition”. I remember it well. A new routine ~ getting to bed earlier and getting up earlier, too. We had blessing of the backpacks at church on Sunday, and it brought back many memories of our kids toting those bags that were so heavy I thought they would tip over. Getting in the swing of homework, after school soccer, baseball, softball or volleyball practices. Away games, home games, “did we get the right notebook?, the right number of #2 pencils?” Carpool and bus schedules (Our younger daughter was the only one who rode a bus and that was when she started high school at a large private school across town. Her bus pick~up was only 5 minutes from our house and it was so early in the morning that I often just wore a coat over my pajamas to the bus stop. Fortunately, I never had a situation where I had to get out of the car.)
Your kids may be ready for recess this weekend after a “grueling first week back in the classroom. And you may be ready for a cocktail to celebrate the end of the first week of school and the anticipation of the weekend. And if you like to add a little heat to your drink, I have just the thing for you.
If you’ve been visiting Bluesky Kitchen for any length of time, you know that Sweet Shark loves to make drinks. He finds recipes in magazines and in the newspaper. When he finds one he thinks sounds good, he makes it (remember, I’m his court jester). He keeps a file with copies or originals of “keepers” and writes notes on each one, adjusted ingredient amounts, substitutions or suggestions. He found the Clementina in our local newspaper in June, 2013. I’m looking at the newspaper he tore out. The title of the article is “Cocktails with an herbal edge” ( the use of herbs in cocktails is really a big thing right now); on it is written the date, 6/23/13 and the note: “co~best new drink of 2013”. I don’t know what the other “co~best new drink of 2013” is, but I know he makes this one often.
Since our basil really perked up after the rain that we’ve had the past week (thank you!), he decided it was time to pull out the recipe again.
TIP #1: This recipe calls for Tito’s Vodka, which is made here in Texas and has gained a national reputation. Any vodka will do (Sweet Shark used Grey Goose), but you might want to step out and get a bottle of Tito’s.
TIP #2: So many cocktails call for simple syrup that we keep a batch in a plastic squeeze bottle in the fridge.
Making Simple Syrup
It’s easy to make simple syrup: equal parts granulated sugar and water, stirred in a small sauce pan. Bring to a boil, reduce and stir until the sugar is dissolved. Remove from heat and cool completely. Using a funnel, pour into a plastic squeeze bottle. Refrigerate. It will keep for months.
The recipe calls a couple of slices of serrano or jalapeño, one to muddle in the drink and one for garnish. Since we have a large tabasco bush full of peppers, Sweet Shark wanted to use those. They are hotter than the serrano or jalapeño, so he got quite a kick. He didn’t slice the tabasco, but put it whole in the making of the drink and as a garnish.
- 3 fresh basil leaves (divided use)
- 2 slices serrano chile or jalapeño pepper (divided use)
- 1¾ ounces Tito's Vodka
- 1 ounce fresh orange juice
- 12 ounce fresh lemon juice
- ¾ ounce simple syrup
- cracked ice
- In a cocktail shaker, muddle 2 basil leaves and 1 of the chile slices.
- Add vodka, orange juice, lemon juice, simple syrup and cracked ice.
- Shake and strain into a cocktail glass.
- Garnish with remaining chili slice and basil leaf.
Parties where I’ve linked up this week:
Celebrate Your Story Creativity Unleashed Make it Pretty Monday Moonlight and Mason Jars Oh My Heartsie Girls Over the Moon Recipe Sharing Party Sharing It One More Time Thoughts of Home on Thursday Thursday Favorite Things Wonderful Wednesday
Vintage Charm Your Inspired Design