Imperial Basil Mimosa

August 9, 2010 (Day 201) — Imperial Basil Mimosa

Ahhhh, Monday. The start of the work week. If you enjoy your job, it’s just another day you get to fulfill your dream. If you hate your job, sorry, you’re in for the long haul. But don’t worry! Mark’s here to make your Monday evening just a little bit smoother. It’s summer. Relax a little bit, harvest some fresh herbs, head into your cool kitchen and make this refreshing champagne-based cocktail.

Imperial Basil Mimosa

6 fresh basil leaves

.25 oz simple syrup

2 oz orange juice

1 dash Angostura bitters

1.5 oz vodka

Champagne

In a cocktail shaker, muddle the basil with the simple syrup until the syrup has the taste of basil. Pour your other ingredients, except Champagne of course, into the shaker, then fill with ice. Cover, then shake at least 30 seconds until frost forms on the outside of the shaker. Double-filter into a champagne flute, then top with champagne.

This is incredibly delicious. Not surprising, really. It has that great kick from the vodka and champagne, the bite from the orange juice and just a little bit of peppery sweetness from the basil. Jenn said it best.

“It’s a foodie cocktail.”

It really is. There are enough complex flavors in this drink that there’s a number of ways you could pair this drink. We synced it up with some lemon pepper Tilapia, which turned out really well. You had the saltiness of the fish offset by the sweetness of the drink, but it wasn’t too sweet to stand alone. Love it.

Cheers!

— Mark