30/30 - #12 Basil Grape Crush Cocktail

The basil in my garden is exploding right now, so I am trying to use it for every little thing in the kitchen, including cocktails. I came up with this little gem last summer, during Kettler Cuisine Cocktail Month (which also coincided with my birthday). The Basil Grape Crush is a very refreshing cocktail for the hot, hot weather that has started hovering over Raleigh. This cocktail requires a few steps more than just cracking open a beer, but the flavor is worth it.

Since I first posted the cocktail recipe, I have changed a few things - the vodka and the ginger mixer. I have recently become hooked on CIROC vodka (yes, this is Puff Daddy's vodka, stop laughing). CIROC is distilled entirely from grapes (no grain or potatoes), which gives the vodka a distinct flavor, and one that I really enjoy. This also makes CIROC perfect for the Basil Grape Crush.

Since I am not much of a soda drinker, I don't keep Ginger Ale around the house much, even for the bar. However, I recently made a ginger-flavored Water Kefir that I thought would be a decent replacement for the Ginger Ale. I was pleasantly surprised! I realize that most people don't have Water Kefir at home, so using Ginger Ale works just as well!

I personally like boozy-flavored drinks, so I like to add 2 shots of vodka into this cocktail. However, some people don't like to taste the alcohol, in which case you would only add one shot. Hopefully the idea of this cocktail gets you through your Monday!

Basil Grape Crush

Yields: 1 cocktail

2 basil leaves
4-5 red seedless grapes
2 shots ginger kefir (or ginger ale)
*1-2 shots CIROC vodka (depending on how strong you like your drinks)
Fresh lime wedge (optional)

In a large glass or cocktail shaker, muddle the basil, grapes and splash of ginger kefir/ale. Add in the vodka and squeezed lime wedge (if using), then shake vigorously. Set aside.

Fill a cocktail glass halfway with ice and pour in the strained, muddled vodka mixture (optional to add in the muddled grapes and basil leaves as well). Pour in the ginger kefir/ale and stir with a small spoon. Serve with more lime if desired. 

Sit back, put your feet up and say "Ahhhhhh!"

Cocktail Month: Basil Grape Crush

Let the drinking continue!! It has been a very busy week, but don't think I've forgotten about my readers and your longing anticipation for cocktail month to continue!! 

I don't have much to say about this drink besides the fact that I got the idea from a restaurant and decided to make a much cheaper version. The drink I had at dinner included Domaine de Canton, which would be too pricy to purchase for one cocktail and not widely enough used to add to our liquor cabinet. I played around with different ingredients and amounts to create a cocktail more wallet-friendly for the Kettlers (and all of our amazing followers)!

If you don't like ginger ale or want a less sweet drink, try sparkling water instead. Also, you can strain out the muddled grapes and basil leaves if you don't like sipping on leaves and pulp in your drink.

If you are looking for a little adventure, try this drink to mix up your normal happy hour!!

Basil Grape Crush

Yields: 1 cocktail

2 basil leaves
4-5 red seedless grapes
2 shots full of ginger ale, plus a splash
*1-2 shots vodka
Lime wedge

Muddle the basil, grapes and a small splash of ginger ale in a glass. Add in the vodka and squeezed lime wedge. Pour this into a shaker and give it a good mix. In a small cocktail glass, fill halfway with ice and pour in the mixture from the shaker (your choice to leave in the muddled basil and grapes or strain out). Pour the 2 shots of ginger ale into the glass and stir with a spoon. Sit back, put your feet up and enjoy!

*I like stronger drinks, so I do 2 shots of vodka, but some people don't like the overpowering boozy flavor. Reduce the amount down to 1 shot if you are this person! The flavor is still great.