TASHO MACHO (From Departure - Portland, OR)
3 basil leaves
¾ oz simple syrup
1 ½ oz Thai chili infused Fris Vodka (I didn’t have this vodka, so I’m adding fresh jalepeno pepper to 2 cups of Smirnoff vodka and marinating for 12 hours)
¾ oz fresh squeezed grapefruit juice
¾ oz lemon/lime mix (see below)
Ginger Beer, chilled
In martini shaker, combine basil leaves with 3 ice cubes and muddle the basil leaves with muddler. Add simple syrup, chili infused vodka, grapefruit juice and lemon/lime mix. Shake well and strain into martini glass. Finish the drink with a splash of ginger beer.
For Lemon/Lime Mix (batch will make enough for 12 cocktails)
Combine 1 cup of fresh squeezed lemon juice and ½ cup of fresh squeezed lime juice
For Thai Chili-infused Vodka:
Place 3 Thai chilies inside a full 750ml bottle of vodka (Departure prefers Fris). Allow to marinate at least 24 hours. Or as stated above, it’s delicious using whatever vodka you prefer and adding 1 fresh jalapeno, cored and seeded, and marinate 12 hours.
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