Strawberry season is here and I couldn’t be happier! I have a 5’x5′ bed of Mt. Hood strawberries, which are small and have a quick season but they produce a ton and they’re full of flavor! Half of the strawberries we grow usually get eaten right away. The rest go into ice cream, jam and cocktails!
My mom, sister and I used to do girl trips every year (pre-kids). One year, when my sister was pregnant, we went to New York City to eat, shop and see shows. One night at Charlie Palmer's restaurant, we were eating at the bar and the bartender felt sorry for my sister for not getting to partake in the fancy cocktails so he made her a strawberry basil lemonade. It doesn't seem so extraordinary now but at the time (8 years ago) it was life-changing! Fresh herbs in cocktails?! Everyone else at the bar saw the special drink my sister got and started asking for it with vodka. Since then, it's been a staple in my cocktail and mocktail repitore. This drink is equally delicious with or without alcohol. I like the mint addition since it adds another bright summery element.
- 15-20 Basil leaves
- 15-20 Mint leaves
- 1 Lemon Quatered
- 2 Tbsp Agave syrup (or simple syrup)
- 1/2 Cup Strawberries Halved or quartered if large
- 4 oz Vodka
- Seltzer water
- Basil For garnish
It a cocktail shaker, muddle basil, mint, lemon quarters, agave and strawberries.
Add vodka and ice and shake vigorously for 30 seconds.
Strain over ice into two rocks glasses. Top with Seltzer water and garnish with basil leaves.