When we go to events downtown, there is a restaurant near the theatre we usually stop at for cocktails and appetizers. To date, we have not eaten a true meal there. But, if their cocktails and appetizers speak for the rest of the food, we need to put this on our eating list.
My husband is a beer snob. I have seen him turn up his nose to what a bar has (or doesn’t have) on tap. As I am not a beer connoisseur, when I buy beer at the liquor store, I usually buy whatever micro-brew has the most interesting carton. So far, he hasn’t complained too much about these choices.
I, on the other hand, enjoy a good cocktail. As cheesy as it sounds, I love it when a restaurant/bar has a cocktail menu. Our pre-theatre bar has a “Basil Drop Martini” that I am partial to. I came home and tried to replicate it. Luckily, my sister was visiting soon after and she was my guinea pig. We both deemed this cocktail worthy of patio parties. Here is my version:
Citrus Basiltini
3-4 basil leaves
2 oz. citrus vodka
1 t. pomegranate juice
1 t. lemon juice
1 t. bitters
Pinch of black pepper
ice
Chill martini glass. Muddle leaves in shaker. Add other ingredients to shaker and shake for 20 seconds. Strain into chilled martini glass. Garnish with a basil leaf.
(In a pinch, I have used cranberry juice instead of pomegranate.)
