Monday, December 21, 2009

The Hothouse

December 19, 2009

Pueblo Viejo silver tequila
lime juice
Fresno chili
Bundaberg ginger beer

Muddle the chili and basil with a touch of simple syrup. Combine all but the ginger beer, shake and fine-strain into an ice-filled pilsner glass. Top with a little Bundaberg, and garnish with a few slices of chili and some basil chiffonade.

The chef gave me some grief about using basil this time of year, but sometimes enthusiasm trumps seasonality. I've been enjoying a lot of Thai food and felt the whole chili-lime-basil base was perfect for a cocktail.

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