GRAPEFRUIT BASIL MIMOSAS

Sometimes a meal just needs that perfect cocktail: this is one of them. I love making simple syrups for drinks because they’re so easy to make. Simple syrup is just a 1:1 water to sugar ratio. Once you have that as a base you can jazz it up with any type of aromatics: ginger, basil, thyme, vanilla, citrus, the possibilities are endless!

I even like to freeze leftover syrup sometimes and pop them into ice teas or even just some lemon water. A great item to have around and perfect for parties!

GINGER BASIL GRAPEFRUIT MIMOSAS

• 1 1/2 c grapefruit juice


• 1 bottle champagne or sparkling white wine


• 3 x 12oz cans of Ginger Ale


• handful of fresh basil


• 1 grapefruit, sliced


• 1/4c Basil Simple Syrup

Fill a pitcher halfway with ice. Pour ginger ale, grapefruit juice, simple syrup and champagne. Mix well. Serve in champagne or highball glasses and garnish with grapefruit slices and fresh basil.

BASIL SIMPLE SYRUP

• 1  cup sugar


• 1  cup water


• 1 cup loosely packed fresh basil

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass tupperware container or squeeze bottle if you have it.

Cover and chill for a couple hours.

Leftovers can be stored in the fridge for up to a month.

You can also make simple syrup in the microwave by placing the mixture in a glass tupperware container and heating it at 30 second intervals until sugar is fully dissolved.

GRAPEFRUIT BASIL MIMOSAS

GRAPEFRUIT BASIL MIMOSAS