I'd like to know this Elizabeth...

Even More Basil Cocktails: Strawberry, Lemon, and Vodka

It seems as if Elizabeth picked up on a trend this week. Basil cocktails are everywhere! Crisp lemon and tequila, strawberry puree with flavored vodka and more below.

Here are two more recipes for cocktails with basil. We're especially intrigued by the idea of pairing strawberries and basil, especially Thai basil. We'd love to see what that licorice and anise taste would be like with sweet strawberries.

This first recipe is from fondue restaurant chain The Melting Pot. They say that the addition of natural herbs in cocktails also mirrors the strong trend of "going organic" and "going green" that's so prevalent in our society. Perhaps - what do you think? We do agree with them when they say that using herbs in drinks helps us make a natural transition from cooking fresh to trying new cocktails; the herbs are like a bridge for us.

Strawberry Basil Lemonade
1 16-ounce glass

3 strawberries - de-stemmed
5 basil leaves
1.5 ounce Smirnoff Strawberry Vodka
1 ounce Island Oasis Strawberry Puree (or just pureed strawberries)
Fill (approximately 4 oz.) Lemonade

Muddle 3 strawberries - de-stemmed, with the five basil leaves and Smirnoff in a 16-ounce glass. Mix Strawberry Vodka, and Island Oasis Strawberry Puree in mixing glass or martini shaker. Add ice, shake for 15 seconds and pour into glass. Fill with lemonade and stir.

Garnish with extra strawberry and basil.

Here's a second basil recipe that also sounds delicious. This comes from CORZO tequila, and it's interesting to think about basil and tequila - strong flavors! The drink recipe was created by CORZO mixologist Ian Lanwhrmier, and we also like the simplicity and straightforwardness of the cocktail. Look for another recipe from Lanwhrmier later today; we like his style!

CORZO Lemon Basil Cocktail
1 serving

2 parts CORZO Silver
1 part premium triple sec
1/2 lemon
3 basil leaves
1/2 part simple syrup
Club soda

Muddle lemon, basil and simple syrup in a chilled glass. Add ice, triple sec and CORZO Silver. Top with club soda. Garnish with a lemon wheel.

(Images: The Melting Pot and CORZO)

Another great recipe from thekitchn.com!

Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.

Cooking quinoa was once a bit of a mystery -- I had read a rather complicated recipe that called for steaming it in a towel towards the end of the cooking process. I find that it's fine to just pour off most of the cooking liquid and allow it to steam, covered, and it fluffs right up.

One of the most challenging parts of cooking quinoa, for me, is properly rinsing the quinoa. The holes in my sieve are just a little too big and I end up just barely holding on to the stuff. But the effort is well worth it; once cooked, the texture is unlike anything else.

This recipe lends it self to showcase practically any fresh vegetable, cut into small pieces and tossed into the mix. I've used fresh corn, bell peppers, and avocado as well as limes in place of lemons.

Black Bean and Heirloom Tomato Quinoa with Lemon Dressing
serves 4 to 6

1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro

Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling. Add quinoa and cook until almost tender, 10-15 minutes.

Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

Drain quinoa and return to pot. Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes. Remove from heat. Fluff quinoa with a fork and toss with dressing. Add remaining ingredients and toss. Serve hot or room temperature.