A mother-daughter conversation on food and cooking (mostly)

Monday, June 1, 2009

Lemon-Basil Daiquiris

Our beach trip a few weeks ago was somewhat marred by cold weather, but was otherwise beautiful. You can see in this picture I am holding a daiquiri in my long pants and wool jacket.

Sharon had heard about this drink somewhere, so she and Annie set about trying to re-create it. Here is the recipe for a blenderful, as perfected over several days.
  • 4 ounces light rum
  • 1.5 ounces lemon juice
  • 1/8 cup or more sugar
  • 4 basil leaves
  • ice to fill
It sounds almost too minimalistic. It is very light and crisp, like a mojito. But all the ingredients come through just right, assertive but not too strong.

They experimented with using lemonade, lemon zest, and freshly squeezed lemon juice, but in the end settled on high quality bottled lemon juice. I would probably juice a lemon just because that's what we usually have around.

I think you should make one with your homegrown Meyer lemons and garden basil, Mom.

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