Calling all far out foragers! Wet, wild and spicy, basil leaf and peppery mint are undercut by tall grass and stimulating eucalyptus. Stemmy ginger root gets tossed in for some added adventure. Chase the wave of tingling herbs.
Basil Lemongrass Yuzu Margarita
Ingredients
Basil Lemongrass Simple Syrup —
-4 Basil leaves
-1 inch Lemongrass
-½ cup Water
-¼ cup Granulated Sugar
Cocktail —
-2 oz Yuzu Juice
-2 oz Tequila
-3 oz Basil Lemongrass Syrup
-Basil chiffonade garnish
Directions
1. Mince 1 inch of fresh lemongrass until pulpy
2. When lemongrass is thoroughly smashed, add basil and integrate the two by mincing together
3. In a small saucepan heat the sugar and water gently until the sugar has dissolved. Remove from heat and set aside to cool
4. When the syrup is still hot but not boiling add the lemongrass/basil mixture and let steep
5. When the syrup is completely cool, pass the mixture through a fine mesh sieve
6. In a cocktail shaker combine the tequila, yuzu juice, and lemongrass/basil syrup base
7. Pour, serve with ice, and garnish with basil chiffonade
Basil Pineapple Salsa Verde
Ingredients
-1/2 cup finely chopped basil
-¼ cup cubed pineapple
-½ jalapeno minced
-2 tablespoons minced red onion
-2 cloves minced garlic
-¼ cup extra virgin olive oil
-3 tablespoons lemon juice
-Salt to season
Directions
1. Combine all ingredients except the olive oil
2. Drizzle in the olive oil and whisk to emulsify
3. Salt to taste
4. Serve over grilled meat or fish or use as a dipping sauce or salad dressing
Undyed coconut and beeswax blend with braided cotton wick, in glossy, transparent green glass tumbler. Comes in embossed matte green carton. Mint green label. 8.5 ounces (240g). 3.4 inches (8.6cm) tall. Roughly 50 hour burn time.
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