It’s been warm here in Portland these last few days, and it’s projected to continue. So that means it’ll be just what we need out east in the vineyard, helping those little vines catch up to the slow start they, and most others out here in the West, have endured. And while they do, and while the heat leaves us looking for cool and sweating out whether or not our grapes will ripen in time, may I suggest a drink I have concocted: Basil-Strawberry Rum-Ade.
We made it up after I had had enough of the sickly sweet of diet coke in the Cuba Libres Scott had been pouring for us pre-dinner (we drink wine at dinner; nothing fancy, we are on a budget, after all). So I used what we had on hand, as any desperate-for-a-good-drink housewife might–lemons, basil from our “terracotta” garden pot, and strawberries saved from the slugs in the earthen garden–and put this refresher together. Maybe one like it already exists in the mixology-sphere, I dunno; I’ve never seen it on menus or run across it online. So here’s what I made, and it’s rather flavorful, the basil a lovely herbal counter-balance to the sweet of the strawberries and triple-sec:
2-3 small strawberries — I used the very small and incredibly flavor-saturated ones grown in our garden
1 fresh large basil leaf
1/4 lemon, juiced
1 good splash of triple-sec — I used approx. 1 TBLSP
Here’s how it goes:
Muddle the strawberries and basil leaf in the lemon juice.
Add the triple sec, then fill up the glass with ice.
Top off with rum, as much as you’d like.
And there you have it. I’m looking forward to trying it with a little seltzer splash, for some bubble. And I can’t wait for the day I can offer it to friends at our home on our hill, overlooking Mt. Hood,
listening to the coyotes gather in the distance, our vineyard (and maybe winery, do I dare to dream so grandly?) in view; of course I’d also serve my favorite flavor of pork rinds (plain), because nothing beats a good rind and good drink with good friends in the glorious wilds of the West.