Basil Lillet Slush Food

BASIL LILLET SLUSH

Steps:

• Mix together sugar and 1 teaspoon salt on a small plate or saucer. Wet the outside rim of a chilled wineglass with water. Holding glass by the stem, rotate rim in sugar-salt mixture to coat.
• Puree basil leaves, Lillet Blanc, vodka, simple syrup, lemon juice, and ice in a blender until smooth. Pour into prepared glass, and garnish with basil sprig.

SIMPLE SYRUP FOR WHISKEY SOURS

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.

SIMPLE SYRUP FOR BASIL LILLET SLUSH

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.

VANILLA SIMPLE SYRUP

Steps:

• Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.

HAZELNUT SYRUP

Steps:

• Heat sugar, liqueur, and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely.

LILLET-BASIL COCKTAIL

Steps:

• Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.