The basil in my garden is exploding right now, so I am trying to use it for every little thing in the kitchen, including cocktails. I came up with this little gem last summer, during Kettler Cuisine Cocktail Month (which also coincided with my birthday). The Basil Grape Crush is a very refreshing cocktail for the hot, hot weather that has started hovering over Raleigh. This cocktail requires a few steps more than just cracking open a beer, but the flavor is worth it.
Since I first posted the cocktail recipe, I have changed a few things - the vodka and the ginger mixer. I have recently become hooked on CIROC vodka (yes, this is Puff Daddy's vodka, stop laughing). CIROC is distilled entirely from grapes (no grain or potatoes), which gives the vodka a distinct flavor, and one that I really enjoy. This also makes CIROC perfect for the Basil Grape Crush.
Since I am not much of a soda drinker, I don't keep Ginger Ale around the house much, even for the bar. However, I recently made a ginger-flavored Water Kefir that I thought would be a decent replacement for the Ginger Ale. I was pleasantly surprised! I realize that most people don't have Water Kefir at home, so using Ginger Ale works just as well!
I personally like boozy-flavored drinks, so I like to add 2 shots of vodka into this cocktail. However, some people don't like to taste the alcohol, in which case you would only add one shot. Hopefully the idea of this cocktail gets you through your Monday!
2 basil leaves
4-5 red seedless grapes
2 shots ginger kefir (or ginger ale)
*1-2 shots CIROC vodka (depending on how strong you like your drinks)
Fresh lime wedge (optional)
In a large glass or cocktail shaker, muddle the basil, grapes and splash of ginger kefir/ale. Add in the vodka and squeezed lime wedge (if using), then shake vigorously. Set aside.
Fill a cocktail glass halfway with ice and pour in the strained, muddled vodka mixture (optional to add in the muddled grapes and basil leaves as well). Pour in the ginger kefir/ale and stir with a small spoon. Serve with more lime if desired.
Sit back, put your feet up and say "Ahhhhhh!"
Since I first posted the cocktail recipe, I have changed a few things - the vodka and the ginger mixer. I have recently become hooked on CIROC vodka (yes, this is Puff Daddy's vodka, stop laughing). CIROC is distilled entirely from grapes (no grain or potatoes), which gives the vodka a distinct flavor, and one that I really enjoy. This also makes CIROC perfect for the Basil Grape Crush.
Since I am not much of a soda drinker, I don't keep Ginger Ale around the house much, even for the bar. However, I recently made a ginger-flavored Water Kefir that I thought would be a decent replacement for the Ginger Ale. I was pleasantly surprised! I realize that most people don't have Water Kefir at home, so using Ginger Ale works just as well!
I personally like boozy-flavored drinks, so I like to add 2 shots of vodka into this cocktail. However, some people don't like to taste the alcohol, in which case you would only add one shot. Hopefully the idea of this cocktail gets you through your Monday!
Basil Grape Crush
Yields: 1 cocktail2 basil leaves
4-5 red seedless grapes
2 shots ginger kefir (or ginger ale)
*1-2 shots CIROC vodka (depending on how strong you like your drinks)
Fresh lime wedge (optional)
In a large glass or cocktail shaker, muddle the basil, grapes and splash of ginger kefir/ale. Add in the vodka and squeezed lime wedge (if using), then shake vigorously. Set aside.
Fill a cocktail glass halfway with ice and pour in the strained, muddled vodka mixture (optional to add in the muddled grapes and basil leaves as well). Pour in the ginger kefir/ale and stir with a small spoon. Serve with more lime if desired.
Sit back, put your feet up and say "Ahhhhhh!"
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