One of my new year’s resolutions this year was to have more dinner parties. And so, I have been working on that! To that end, here is a drink we served, taken from a cocktail book I received as a Christmas present.

Since I’m actually writing this article day of, it’s a little easier to find news. Mexico, the home of the margarita, is having some issues with the US. What’s new? Particularly because of the changing opinions (and laws?) on immigration, we’re seeing relations get a little bit frosty. If that’s a word you can use for two countries that border on a desert. Anyways, a meeting earlier today between Mexican officials and our new Secretary of State showed some animosity, but nothing that can’t be handled. Hopefully.

Strawberry Basil Margarita

Taken from The Essential New York Times Book of Cocktails, who in turn took it from Dos Caminos, in NYC.

• 2 oz. Sauza Hornitos tequila [Or whatever.]
• 2 oz. sliced fresh strawberries
• 6 torn fresh basil leaves
• 1 ounce fresh lime
• Splash simple syrup [I used my gum syrup, because I had it.]
• Sprig of basil, for garnish

1. Combine all ingredients except sprig of basil in a shaker filled with ice and shake.
2. Pour into a 10-ounce old-fashioned glass and garnish with the basil sprig. Do not salt the rim.

Tasting Notes

BN: So I apparently didn’t actually take any notes on this cocktail — was too busy hosting and cooking! But I remember liking it a lot. It wasn’t super sweet, more like a real margarita than the fruity concoction you might expect. You got the basil, and the strawberry went well with the lime. Gum syrup added smoothness, as always. It was a perfect in-between drink for those who like easy to drink and those who prefer spirit-forward type booze.

PiC: Very tasty! The guests and I loved them. You could definitely taste the alcohol, but not in a bad way. And pretty!