A cool basil margarita is a great way to use up the herbs that may be taking over your garden. Or, it is just an awesome way to chill out.
I live on an island. And the culture is different here. Not in a bad way, but different. There is no sense of urgency and/or consistency. This is all fine when you are vacationing here, but when you are trying to get something done or have a deadline to meet, that is when it gets really frustrating. The mentality is, “It is what it is. There is nothing I can do”. And the worst part of it all is everyone (both expats and locals) complains about the same thing, but nothing changes.
As you can see I am having a hard time getting used to it. So when I feel like this, I go to the beach and order a drink. This Basil Margarita, to be exact. It is one of those things that help me look at the challenges of island living from the bright side. It also makes me realize (and appreciate) that I can walk to this beach in less than 10 minutes and swim in this ocean whenever I want, every- single-day-of-the-year.
Here is my recreation of the drink that reminds me of what I have and makes me forget the parts I don’t like about island living.
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- Yield: 2 drinks 1x
Ingredients
- 2 ½ oz. white tequila
- 2 oz. triple sec (I used Cointreau)
- 1 oz. lemon juice (freshly squeezed)
- 10–14 leaves of fresh basil (plus more as garnish)
- 1 cup ice
- sliced lemon (for garnish)
- Kosher salt (for the rim of the glass (optional))
Instructions
- Place tequila, triple sec, lemon juice, basil, and ice in a blender. Blend until smooth.
- If you prefer, rub the rim of two margarita glasses with lemon and dip in salt.
- Carefully pour the drink in glasses and garnish each drink with a slice of lemon and fresh basil leaves.
Notes
This margarita is between a frozen and regular margarita. If you prefer it to be frozen simply add more ice.
- Category: Cocktail, Drink
