thai basil + lychee tequila cocktail


Friday.  If ever there is a day of the week that cocktails are...what's that word?...needed in my house, Friday would be the day.  It's not that a fine glass of wine won't do.  Sometimes you just want a little, um, extra love.  My plan is to bring you a little extra somethin' somethin' most Fridays.  Something unique, handcrafted and delicious. SO.  By now all of you have had your fresh lychees soaking in your most expensive tequila for 2 days, right?  Right?  Well, I will admit that there are more important things to be doing with your time.  BUT, if ever you have the chance, I do encourage you to give it a whirl.  It takes no time, so little advanced planning. AND not only will you have a delicious cocktail in your hand but major street cred among crafty mustached bartender types.  And we all know how important that is.  If you have no idea what I am talking about,  good.  It means you probably have a life.

I think it's best if we start from the beginning.  From my post earlier in the week on Singapore Noodles, I was yammering on about the gorgeous fresh lychees I had found at the Asian market.  They are my inspiration.

Step 1:

Take about 1 cup of the lychee flesh, nuts removed, and put them in a glass container.  Cover them with really good tequila and place in the fridge for a couple of days to infuse the booze with all of the vanilla and funk notes of the lychees.  And please don't fret over fresh lychees.  If you can't find any, you can use the canned version but please please rinse them well and get way rid of that weird syrup they come in.

Step 2:

Make Thai Basil simple syrup.  Combine 1 cup each of water and sugar and about 1/2 cup of thai basil leaves in a saucepan over medium heat.  Stir until all of the sugar is dissolved and then turn down the heat super low and let the leaves steep for at least 1/2 hour.  Strain out the leaves and pour the simple syrup into a glass jar.  It will keep in the fridge for about 1 month.

And, yes, that is an empty tequila bottle I am using to store my simple syrup.

Now that we have our components, let's make a drink.

lychee infused tequila with thai basil, ginger and lime.

OK.  So I was going to list  some proportions but my husband and I couldn't agree over the right mix.

I like my cocktails on the strong, tart side.  Apparently, I also like too much ginger.  I think the right way is whatever way you chose.

lychee infused tequila

thai basil simple syrup

grated ginger

lime juice

Mix as you see fit in a shaker with ice. Pour over ice and toss in a lychee for garnish (and nice boozy treat at the end of your drink)