Recipe by Lindsay Hunt
If you don’t take advantage of all the strawberries, (or asparagus, zucchini, insert any seasonal vegetable here) you are at risk of guilt! And guilt is not something you want to be dealing with, is it? Especially not when there is a beautiful cocktail like this one staring you in the face.
Whew, okay! Seasonal agenda in check, there are many other reasons to enjoy this cocktail. First, it’s Friday, and it’s time to start thinking about how you will toast the weekend, and what better way than something sparkly, refreshing, and colorful?
And lastly, and potentially most importantly, comes the surprise. Have you ever finished a cocktail and felt a little sad that it was done? Perhaps you purchased a 14-dollar specialty drink by a mixologist and downed it a little too quickly? Well this cocktail takes care of any empty libation woes. After you drink the spritzer, the strawberries are indeed spritzed. Each berry has a little effervescence from the sparkling water. In a bite with a cool and crunchy piece of basil, this cocktail is almost worth making just for the second course.
Note: If you’re worried about buying herbs in fear that they’ll go bad, try using extra basil in this delicious sauce!
Total time: 5M
1 1/2 oz Bourbon whiskey
1/2-1 cup strawberries, halved or sliced
6-8 basil leaves, torn, plus for garnish
Place the strawberries and basil in the bottom of a large glass. Muddle with a large spoon and top with the whiskey. Stir to combine and fill the glass with ice cubes. Top with sparkling water then garnish with basil leaves. Cheers!