For the Weekend | Cucumber Basil Margarita

The weekend is here, and I’m bring back an old series to welcome it. This particular weekend marks the bridge between Summer and Autumn for the Northern Hemisphere, a crossover to a new season, an invitation to change. While our garden is mostly cleared and waiting for fall plantings, my sister is still fortunately stocked with beautiful Purple Basil! So before it also withers, I wanted to share a favorite drink from Summer––a Cucumber Basil Margarita. Nothing says Texas Summer like a margarita, so it seemed fitting to consider this a farewell to the Summer garden and casual evenings outdoors.

What I love most about this drink is it’s flexibility. Want to skip the alcohol? Substitute mineral water or sparking water for the tequila and make it a spritzer. Short on Basil? Substitute an herb on hand, perhaps Lavender or Cilantro or Lemon Thyme. This drink is also very strong, so sip and enjoy slowly. It’s intended to mingle with the ice, making it perfect for warm weather, too. And naturally, it pairs best with a group of friends.  Happy weekend, friends!


CUCUMBER BASIL MARGARITA, makes one drink

.25 cup cucumber, peeled and chopped

5-6 basil leaves, washed

.5 – .75 oz. maple syrup, to preferred sweetness

1 lime, halved to press

3 oz. white tequila*

ice

tools needed / shaker, citrus press, muddler, knife, vegetable peeler, cutting board

DIRECTIONS

  1. Muddle cucumber and basil together in the shaker.
  2. Press the lime juice into the shaker.
  3. Add the maple syrup and tequila.
  4. Shake.
  5. Fill a glass with ice.
  6. Remove the lid of the shaker and pour the entire shaker over the ice.
  7. Garnish with a basil leaf and enjoy!

 

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