Lemon-Basil Margarita Recipe
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Let’s celebrate! What are we celebrating? Find out below. How are we celebrating? With a lemon-basil margarita recipe. Refreshing and fun but with a bit of elegance. Now that’s how I like to say, “Hooray!”
You know how sometimes a little thing can happen that makes you walk around smiling at everyone you see (even people you don’t like much). It makes you giddy with chatter about the gorgeous weather (even if it’s raining out).
Like when you get a new haircut or just had your teeth cleaned. When you find (and fit into) the perfect summer dress. When the first cherry tomato goes from green to red in your garden. When your baby looks at you, smiles and says, “Mama” for the first time.
Well, today I’m adding a new one to that list:
When your website gets a makeover!
I’m ecstatic with the new design. I love every single part of it and cannot stop smiling at everyone. I even smiled at that mom at the school who is always perfectly coiffed but never happy. She’s always got this angry confused look on her face like she just swallowed an ounce of wasabi.
Yes, even wasabi-face got big smiles today. She didn’t smile back. Kind of glared at me with her eyebrows raised up even higher than normal (extra wasabi for breakfast?).
But my smile did not fade. Oh no! The new design is powerful enough to banish thoughts of Mrs. Angry-Head completely so I can go back to beaming at the world.
Oh how I love the new site. So so much that I need to take a moment here to thank the amazing women who made it happen:
- All the gorgeous graphics, colors, fonts, layout, social-media functionality and general fresh gorgeousness is thanks to Joanna from Ordeau.
- Carla from pr+sm was the project manager (she’s the gal who coaches me with my social media and online marketing-type stuff. She’s also my co-conspirator for the PinChatLive phenomenon. Love her and what she’s done for my blog).
- These ladies tell me that I was “very active in the process and was a great source of inspiration for the site.” My own feeling is that I was TOO active in the process and I therefore have immense gratitude for their patience.
A new site. So fun!
Still Cook the Story.
With a new look and feel.
We need a new way to celebrate! And I’ve got it:
A margarita recipe that is fresh and fun with a bit of elegance.
Just like my new site.
Oh darn! Drank mine too fast.
Hmmm…I wonder if tequila-pickled basil tastes any good.
Answer: Heck yeah! Now pass me that cocktail shaker. I need to make another margarita pronto!
Oh, and speaking of another margarita recipe: You should also check out my cherry-lime margarita!
What I love most about this recipe is that the basil leaves that go into the cocktail shaker don’t have to be pretty ones. If you get a batch of basil and some of the leaves are all bruised, you can totally put those into the shaker. Use any nicer leaves for serving in the glass. (Note: 1 ounce is equivalent to 2 tablespoons, if that’s easier for you than trying to find a shot glass).
- 1 tsp coarse salt
- 1 medium lemon
- 8 big fresh basil leaves, divided
- 1 ounce agave syrup (you can use honey but the flavor overpowers a bit)
- 1 ounce tequila
- Pour the salt onto a dinner plate. Cut a little wedge out of the lemon. Cut a slit in the pulp. Run the slit around the rim of a wide-mouthed glass (a martini glass or a small tumbler work well) so that the rim is moistened with lemon juice. Dip the rim of the cup into the salt on the plate, twisting the glass around until there’s a nice coating all around the rim.
- Into a bowl, squeeze all the juice out of the remainder of the lemon. Measure 1 ounce of juice into a cocktail shaker. Use your fingers to tear 6 of the basil leaves into the shaker. Add the agave syrup. Muddle everything around for at least a minute. Go on and pummel and bruise the basil leaves, really extracting all their flavor.
- Add the tequila and stir it around a bit. Add 1 cup of ice. Put the lid on the shake it. Sh-sh-shake it.
- Fill the salt-rimmed glass with ice. Tear in the remaining two basil leaves. Strain the tequila mixture over top of the basil and ice. Celebrate!