Basil Martini

The Vagabond restaurant in South Park is all the rage here in San Diego. I haven't been to it yet, but I plan to go very soon. What I keep hearing from my friends that have eaten there is not only that they have great food, but they also serve spectacular cocktails. One of their signature cocktails is a basil martini. Yes, I know...I cringed a little when I heard about it, too, but surprisingly it is a very refreshing and smooth cocktail. Try to use good vodka, such a Grey Goose or Absolut. YUM! TGIF!!!!

INGREDIENTS (makes 1 martini)

• 2 Oz Vodka
• 1 Dash of Dry Vermouth
• 4-5 Fresh Basil leaves
• 1 teaspoon simple syrup (optional)

DIRECTIONS

Combine all ingredients in a cocktail shaker and lightly muddle the basil leaves with the back of a spoon. Let mixture set for 30-60 seconds. Add ice cubes and shake. Strain and serve. Garnish with a basil leaf.

SIMPLE SYRUP RECIPE

You can use simple syrup in various cocktail recipes such as mojitos, sweet martinis, and even in non-alcoholic drinks such as iced coffee. The recipe is super simple, and you can keep it in your fridge for months at a time.

1. Put one cup of water in a small saucepan.
2. Add two cups of sugar.
3. Heat to a boil while stirring.
4. Reduce heat and continue to stir until the sugar dissolves.
5. Cool to room temperature.
6. Find a clean container that will hold at least a cup and a half.
7. Using a funnel, pour liquid into container.
8. Seal and store in refrigerator indefinitely.
9. Use whenever a recipe calls for simple sugar or simple syrup.

The Perfect Mojito

A Mojito is a very refreshing and unique drink that was invented in Cuba several decades ago. I can't really find much on the history of the cocktail, but I've read that Ernest Hemingway loved this concoction. I remember I had my first Mojito in Cambridge, Massachusetts about 4 years ago! I was at the now defunct, The Good Life restaurant, a cocktail & jazz lounge, when the bartender experimented on me and made me his first mojito. I was very impressed and I became a fan of the Mojito immediately. Over the years I've experimented with the recipe and below is the one that comes out the best. And, on a side note, all my friends and family love it!!! What you will need: A bottle of Bacardi Rum (the light one), several limes, sugar cubes and regular sugar, and fresh mint leaves. To make the simple syrup, just bring a cup of water with a cup of sugar to a boil. Get it off the heat and cool down. You can keep the simple syrup in the fridge for up to two weeks. MOJITO

1. In a highball glass, muddle fresh mint leaves (about 8) with 4 sugarcubes and 2 tablespoons of freshly squeezed lime juice. If you don't have sugarcubes, used about a tablespoon of regular sugar.

2. Keep muddling with the tip of a wooden spoon until you can start smelling the mintyness.
3. Add a wedge of lime, muddle a little more.
4. Add about 2 tablespoons of simple syrup.
5. Add 2-1/2 oz. Bacardi Rum then add ice and top with club soda.
6. Mix and enjoy!

Jim Blaha's Margaritas

My father-in-law, Jim Blaha, makes an awesome margarita-on-the-rocks, or a Blaharita, as I like to call them. One evening while I was in Minnesota visiting them, I saw his "secret" recipe on the counter and immediately my spy instincts took over and I took a picture of the recipe. Anyhoo, I got his secret recipe, but later I found out that his recipe was a modification of the Applebee's margarita recipe! Nevertheless, this margarita is quite tasty and will most definitely get you schnokered.

INGREDIENTS

• 1 1/4 oz. 1800 Tequila
• 3/4 oz. Grand Marnier
• 3/4 oz. Cointreau
• 1 oz. simple syrup
• 1 oz. fresh lime juice
• 4 oz. sweet and sour mix

DIRECTIONS

Salt the rim of your margarita glass; add ice into the glass.

In a cocktail shaker filled with ice, combine tequila, Grand Marnier, Cointreau, simple syrup, lime juice and sweet and sour mix and give it a good 10 second shake. Strain into your margarita glass and garnish with lime wheel. Salud!

Thai Basil Mimosa

It is a lovely Sunday afternoon. The temperature in San Diego is in the mid 70s with a slight breeze...so what is a girl to do? Well, of course, sit out by the beach and have herself a mimosa, you silly goose! But not just any mimosa, my friend, this refreshing basil mimosa came about after I found some lovely Thai basil for 69 cents at the North Park Market. I had tons of limes, and as always I keep sugar cubes in stock in case I get a mojito craving. I have to say, this was quite a refreshing drink. I'm pretty sure you can try it with seltzer water instead of champagne and make it non-alcoholic...but what fun is that?

INGREDIENTS (makes 2 mimosas)

• 8 Thai Basil leaves
• 3 sugar cubes
• Juice of 1 lime
• Handful of crushed ice
• Simple syrup
• Sparkling wine or champagne, preferably Brut

DIRECTIONS

In a martini shaker, add the Thai basil, sugar cubes, the lime juice and a small amount of crushed ice. Muddle the heck out of it. Add 1 tablespoon of simple syrup (or more, if you prefer), the rest of the crushed ice and cover tightly. Shake. Shake. Shake. Strain the green goodness and pour into two champagne glasses, then slowly top each glass with champagne or sparkling wine.

Homemade Ginger Ale

My husband has been on a Ginger Ale kick lately but after I saw how much money he was spending on the soda, I decided to make homemade ginger ale. This version is quite simple to make and to make it even yummier, add a scoop of vanilla ice cream for a tasty Ginger Ale Float!

INGREDIENTS (4 servings)

• 2 cups ginger slices, peeled (1/8 inch thick)
• 2 cups sugar
• 2 cups water
• 1 quart soda water
• 1 lime cut in wedges
• 4 mint sprigs

Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.

In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 6 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy.