Knock knock knock.
Friends, it’s summertime. I am down in Texas this week trying not to melt as I make plans and preparations for fall gardening and an impending chicken coop (stay with me for that adventure).
Did you know that Vietnamese culture is very prevalent down here? Vietnamese is actually the third most spoken language behind English and Spanish. So I was noodling on a new cocktail idea and thought to combine some ingredients that would really represent the Gulf Coast region: basil used in Vietnamese cooking, lime juice, Tajín, Topo Chico and Western Son Gulf Coast Lime vodka.
I often refer to beverages as “summery” and this one is a summer super star. Bottoms up my lovelies!
WHAT YOU NEED:
- 1 ounce of fresh lime juice
- 1 1/2 – 2 ounces Western Son Gulf Coast Lime Vodka
- 1/2 ounce Cointreau
- 1 tsp. agave nectar
- 6-8 leaves of Thai basil
- 6 mint leaves
- 1 tsp. Tajín
- Topo Chico
In a rocks tumbler muddle the herbs vigorously. Add the top four ingredients. Put some ice in a shaker. Add the ingredients of the tumbler to the shaker and SHAKE IT!
In a saucer drag the teaspoon of Tajín into a little line. Use one of your spent lime rinds to wet the outer perimeter of your rocks tumbler. Coat the wet area in the Tajín.
Add fresh ice to the glass. Pour the contents of the shaker into the glass and top with Top Chico.
Drink till Autumn comes. Just kidding. Or not.
Bye for now my lovelies!
Printable PDF here: Gulf Coast Cooler