![]() You can also make simple syrup in the microwave by placing the mixture in a glass tupperware container and heating it at 30 second intervals until sugar is fully dissolved. Leftovers can be stored in the fridge for up to a month. Place syrup in a glass tupperware container or squeeze bottle if you have it. Stick a rosemary sprig in there for garnish, and it’s ready to drink. Using a muddler or a spoon, muddle or mash the basil and honey together, until the aromatics begin to release from the basil. Add the grapefruit juice, club soda, vodka and rosemary simple syrup and give it a really good stir until everything is well combined. Start by adding your basil and honey to a glass. Grapefruit Basil-tini 1.5 oz grapefruit vodka (I like Deep Eddy Ruby Red) 2 oz fresh-squeezed ruby red grapefruit juice. Shake until shaker is well condensed and pour into a martini glass. Simply fill a double old fashioned glass with ice. Add some solid ice cubes, fresh-squeezed grapefruit juice, vodka and a generous splash of St. Prepare this cocktail by by hand-muddling the basil in a cocktail shaker. It is great on its own, over a rock or blends great to create a craft alcohol free cocktail. Muddled basil becomes small bits of green confetti floating in the drink. Allow to steep for 15-20 minutes and strain and discard basil. Grapefruit Basil is a smooth blend with a spiced up finish. Muddled basil becomes small bits of green confetti floating in the drink. Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Grapefruit and basil make a refreshing, not-too-sweet summertime cocktail. Garnish with grapefruit slices and fresh basil. Pour soda, fresh grapefruit juice and simple syrup. Juice one large grapefruit and segment additional grapefruit ofr garnish if preferred. 1 grapefruit plus additional grapefruit for garnish.Feel free to mix with a bottle of champagne or maybe even a bottle of white wine for a tasty sangria for those looking for an alcoholic twist.
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