Have you ever had a fantastic cocktail, only to have it melt like the wicked witch of the west before you take 3 sips? The whole thing becomes a diluted mess.
On a hot summer day/night, adding ice to your carefully crafted cocktail, will taste much as if you fell into the pool with your glass. If you are not a fan of watery drinks, then these cocktail ice cubes are for you.
- Large ice cube tray
- 6 purple basil leaves
- 5 strawberries
- club soda or tonic
Strawberry & Purple Basil Smash:
- ½ tsp sugar
- 2 purple basil leaves
- 1 oz gin
- 2 strawberries
- 1 lemon wedge
- Club soda or tonic
Slice about 5 strawberries and chiffonade 6 purple basil leaves.
Divide them up into an ice cube tray. This won’t work with mini trays. The cubes need to be larger so they will freeze with the alcohol. To test the size, make sure a quarter cup of water fits in each cube.
Add 1 tsp gin to each cube, then fill the rest of the way with your mixer (club soda or tonic) and freeze.
Each ice cube will contain about .16oz of gin, so if you add 3 ice cubes to your drink, it amounts to .5oz gin.
As the summer sun melts your “ice” cubes, your cocktail refills itself! You may as well make an entire tray of these, because you know other people will want some when they see yours. (I’ve also been known to freeze leftover coffee from the pot for use later in ice coffee.)
For each cocktail, macerate a strawberry and basil leaf together with ½ tsp sugar. Add the lemon juice, gin and club soda. Shake well and then add a couple of the pretty cocktail cubes you made.
Voila, indestructible summer cocktails with balcony-grown basil!