html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Basil Lime Lillet


Saturday, April 21, 2012

Basil Lime Lillet

Now that we all know that it's a grand idea to drink Lillet at brunch, let's expand on the idea, shall we?  Let's just say it's the 1930's and you're in Rhode Island.  Your name is Hazel and you just finished a friendly game of tennis with your cousin, Millicent.  It's warm, it's noon, you're fabulously wealthy, and have no obligations.  Now what?

Oh, my. What do we have here?  Spring in a glass?  Nearly.  It's the easy to make and even easier to drink Basil Lime Lillet.  Bright and smooth, savory with just a hint of sweet, this little doozy is perfect for the ladies and tough enough for the gents.  

Basil Lime Lillet
In a shaker, muddle 10 basil leaves with juice from half a lime
Add 3 ounces of Lillet
Strain over ice
Add a dash of simple syrup 
Fill to the top with sparkling water
Stir and garnish with basil and lime

If you're feeling frisky, use 2 ounces of Lillet and add a shot of gin.  
Now you're cooking with gas, Hazel!  

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