Breakfast turns into cocktails…of course!

I’m a great believer in; things happen for a reasonwhat goes around comes around, right place right time and so on and so forth. For those that sit in that camp also, you will know what I mean when I say sometimes things just come about. I didn’t set out that day to find Thai sweet basil and experiment with cocktails but a chance conversation at a breakfast gathering which I very nearly didn’t go to, lead me to the porch of a fast-becoming dear friend (not just because she has offered my basil on tap you understand!) who is growing it by the bucket load. For the record the Thai sweet basil has featured in some suppers too but not before I had done a little research to see which gin I could match it with. Priorities…right?!

Bombay Sapphire came up time and time again as the sweet basil gin of choice so I rolled with it and created two different cocktails, not from scratch I hasten to add, but with a little help from the world wide web mixed with my own interpretation. I have shared the recipes and pictures (no explanation for the random pink straw other than kids…!) on my Recipe page. Please give them a try and post a comment to let me know what you think.

For me, the Sweet Basil Gin Rickey was the winner. The use of club soda instead of tonic water allowed the basil to shine through, and being fresh and homegrown thus magnifying it’s poignant flavour, it was a true taste sensation. With the Cucumber-Thai Basil Gin and Tonic, the basil hit came at the end and while it was worth the wait, in my opinion, it was a little too subtle and got little lost by comparison to the Rickey which was sweet basil all the way.

So here’s a shout out to my friend…thanking you for the basil and letting you know I will be round again tomorrow just before 5…!

Cheers! xo


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