The Cocktail Diaries: Basil Apple Spring Sour

by Rebekahcooked up on March 17, 2017

How is it already Thursday??? I swear, these days I get to the studio at 9 (OK, maybe more like 9:10) but then I look up from my camera/computer and it’s already 3 p.m. Whew. Exciting work makes for fast work days!

Tonight, after a busy week at the studio, I’m relaxing at home with one of these babies:

Basil Apple Spring Sour | PDXfoodlove

Dave and I both have a few projects to work on this evening, so after some delicious tofu tacos, we’ve been holed up at the kitchen table with our laptops… and a cocktail, of course. This springy, St. Pat’s-perfect cocktail has been a lovely way for us to unwind, even as we finish up some emails and photo edits. Maybe later there will even be some leftover Pi Day Pie!

Basil Apple Spring Sour | PDXfoodlove

It’s a good thing the cocktails are so delicious. And that vase of daffodils is sure helping, too. It might be the best $7 I’ve ever spent at New Seasons!

Basil Apple Spring Sour | PDXfoodlove

The best part is, this lovely green drink is perfect for you to make for St. Patrick’s Day, and it’s easy enough to make that you won’t have to do a lot of extra work or shopping! The green is just from muddled basil, and an optional splash of Green Chartreuse if you happen to have some nearby.

Basil Apple Spring Sour | PDXfoodlove

If you’re looking for an easy and delicious cocktail to celebrate St. Pat’s tonight and this weekend, I highly recommend this one! But it’s also great for any day in spring — that green color is all natural, and there’s no reason to only enjoy this once a year.

Basil Apple Spring Sour | PDXfoodlove

The Cocktail Diaries: Basil Apple Spring Sour

The Cocktail Diaries: Basil Apple Spring Sour

Ingredients

  • 8-10 fresh basil leaves, torn up
  • 1/4 oz. fresh lime juice
  • 1 oz. gin
  • 1/4 oz. Green Chartreuse (optional)
  • Top with Izze Sparkling Apple

Instructions

  1. Add the basil leaves, lime juice and gin to a shaker and muddle until the basil leaves are quite bruised.
  2. Add ice and Chartreuse, and shake for 10-15 seconds, or until very cold.
  3. Strain into a coupe glass, and top with chilled Izze Sparkling Apple. Garnish with fresh basil
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http://pdxfoodlove.com/2017/03/17/the-cocktail-diaries-basil-apple-spring-sour/

This post is sponsored by Izze! All opinions are my own. 

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