Yesterday the high was 88. Today it is 56. Yesterday the Beetle Bug shed its top. I shed my tights to feel the swish of a sundress against my bare legs and I got an emergency pedicure. Today my bright blue toes are in fuzzy pink socks under a blanket. I swear I saw the tulips in my yard shiver.
After the wettest Portland Oregon winter on record, I guess this is what passes for Spring?
Usually I wait longingly for seasonal food. Never being fooled by hard, lifeless grocery store tomatoes or even considering a watermelon before July. Maybe it is the feeling that the ground will never again warm my bare feet much less a fruiting vine, but I jumped the gun and bought hot weather ingredients for the sole purpose of making myself a bit of summer in a glass. Strawberries, or red strawberry shaped food objects, and two overpriced tiny sprigs of basil trapped in flat plastic.
While I can’t make much of a recommendation for the produce, I will say pouring some tequila and syrup over them did the trick. This Strawberry Smash with Casamigos Anejo Tequila was fruity, tangy, herbaceous, dangerous, and might fine. And I might paint my toenails to match its pretty pink shade, if they ever come out from under this blanket.
- 2 oz. Casamigos Blanco Tequila
- 1 oz. Fresh lime juice
- .5 oz. Sugar Cane syrup
- 2 Full strawberries
- 4 Basil leaves
- 2 Dashes peychauds bitter
- Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8-10seconds. Fine strain into coupe glass. Garnish with large basil leaf and 3 heart-shapedstrawberry slices through skewer.
- If you don't have sugar cane syrup you can make your own like we did. Combine brown sugar and water in a pot at a 2 to 1 ratio. Bring to a slight boil and then simmer while stirring until thickens to syrup.
Samples provided. Opinions are my own.