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I wrote recently about how I arrived at the Blueberry-Fennel Frond Margarita recipe this summer. Thought I would share another cocktail creation I landed on recently: the Strawberry-Thai Basil Margarita.

My amazing wife, Mrs. Piehole, was at the garden nursery earlier this spring (ostensibly to buy tomato plants), and one of the things she came home with was this “combo pot” of four different basil plants. Four varieties of basil in a single pot. Before these plants got overly root bound with each other in their shared pot we split them up into their own separate containers out on the patio, where they each grew into big bushy plants that we’ve been clipping off of all summer. What we had were: sweet basil, lettuce leaf basil, purple basil, and Thai basil.

I love sweet basil. It’s the basil most people think of when they think “basil”. It’s prolific, grows insanely fast, and is a staple in Italian cooking. We use it to make homemade pesto all summer.

Lettuce leaf basil I’d never had before. It has leaves are pretty large by basil standards, and it (spoiler alert!) really does look like lettuce. Wavy and green, it looks like a cross between looseleaf lettuce and romaine.

Purple basil tastes of clove and anise, and it has a deep, deep purple color to it. I’m really intrigued by it, but I haven’t been able to come up with any ideas yet on what to put it in or how to cook with it. If you have any suggestions for this one I’d really appreciate it if you’d put them in the comments section below, because I really like this flavor but it has me kinda stumped on how to use it.

Lastly, the Thai basil. Ahhh… I love Thai basil. Its very anise-y and fresh. I love it in Thai food and pho, the Vietnamese noodle soup. Since we had so much of it I knew I had to come up with some sort of cocktail recipe with this, and since this is the Summer of the Margarita I landed on the Strawberry-Thai Basil margarita. Recipe below.

Strawberry-Thai Basil Margarita on the rocks

Note on this one: I typically prefer mezcal to tequila owing to mezcal’s smokiness. But I found that the smokiness just didn’t work for me this time with the sweetness of the strawberries nor the anise flavor of the Thai basil. Its just too much, in my opinion. So I strongly prefer and recommend a tequila reposado for this recipe, I think the result is much more balanced.

Piehole Willie’s Strawberry-Thai Basil Margarita

Ingredients

3/4 cup fresh strawberries (thawed if using frozen)

1 oz Cointreau orange liqueur

2 oz tequila (reposado preferred, or blanco… but not mezcal)

Juice of half a lime 

8 Thai basil leaves, washed

Method

Add all ingredients to blender. Blend on low until smooth. (Note: blending on a higher setting will heat up the drink unnecessarily). Pour over ice and serve.

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