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Author Notes: Each year my friends throw a big crawfish boil party in the late spring. I make the desserts and a signature cocktail. This is what I went with for this year's boil. It was inspired by mrslarkin's Tarragon & Grapefruit Aioli. I used a lemongrass-infused vodka (3 large stalks lemongrass, thinly sliced and steeped with 750 milliliters vodka for 1 to 2 weeks), but a citron vodka would work well too. This drink has a lovely balance of sweet, tart, and bitter making it especially refreshing on a hot day. (Thanks to mrslarkin also for the name suggestion -- she's a funny lady!) —hardlikearmour
Food52 Review: Hardlikearmour's grapefruit and Thai basil cocktail is so light and refreshing, it's suitable for just about any backyard party. The mild hint of ginger from the Domaine de Canton and anise-flavored basil are exotic accents to this bright, citrusy beverage. Notes: If you can't find Thai basil at your grocery store, feel free to use regular basil. If you don't have time to infuse your vodka with lemongrass, try placing a lemongrass stalk into each glass -- it will impart a subtle flavor and act as a swizzle stick. —The Editors
- 3 Thai basil leaves
- 1/2 teaspoon sugar
- 2 ounces lemongrass-infused vodka (see headnote) or citron vodka
- 1 ounce Domaine de Canton (ginger liqueur)
- 2 ounces grapefruit juice
- 1 teaspoon lemon juice
- Ice cubes
- Muddle basil leaves and sugar together until basil leaves are well-mashed. Stir in vodka, liqueur, grapefruit juice, and lemon juice.
- Strain into 2 glasses (6 to 8 ounces in size). Add 2 to 3 ice cubes to each glass, then top with seltzer. Serve with a blade of lemongrass and/or a sprig of Thai basil. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cocktail
- This recipe was entered in the contest for Your Best Poolside Cocktail
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.