Happy Friday, friends!
Tomorrow is Cinco de Mayo and many people are planning on celebrating the day. The margarita is one of the top drinks of choice when celebrating Cinco de Mayo. But if you’re looking for a different type of drink to celebrate the day, I have the perfect drink recipe for you: the Thai Down.
Ron Lester, manager of Western Market in Ferndale, created this tequila-based cocktail. Ron says he grows his own herbs and uses the herbs in cocktail recipes. The Thai Down is a drink that is perfect for the summer, as well. Along with tequila, Ron uses strawberry purée, a Thai basil infused syrup, and a fresh sprig of Thai basil.
If you prefer your drink to be alcohol-free, as I do since I am currently breastfeeding, then skip the alcohol and turn your drink into a mocktail! Mocktails are also delicious beverage to enjoy during the summer. They’re actually a favorite of mine when Travis and I go out on a date.
1 shot Tequila
1 shot Domain de Canton
2 Tablespoons of Strawberry purée
1 teaspoon of Thai basil infused syrup
And a fresh sprig of Thai basil
Place frozen or fresh strawberries in a food processor until puréed.
Strain mixture to remove the seeds.
This can be poured into an ice cube tray and stored frozen until use.
Thai basil infused syrup:
Pour 2 cups of water and 1 cup of Demerara sugar into a small saucepan.
Heat on medium until sugar dissolves.
Add 8-10 leaves of fresh Thai basil until mixture cools.
Remove basil and store syrup cold.
Combine drink ingredients.
Shake in cocktail shaker with ice.
Strain and serve!
.Hope you enjoy today’s Thai Down cocktail recipe! Don’t forget – tomorrow Western Market’s Floral & Garden Center will open for the season!
Recipe courtesy of Ron Lester