Green Hornet

Green Hornet

Source: Food Network Magazine, Jan/Feb 2011, pg. 49

1/3 C. sugar
1/3 C. water
1 C. mint
1/2 C. cilantro
1/2 C. tequila
1 jalapeno, sliced
2 limes
ginger beer
salt
sugar
ice

Heat the sugar and water in a saucepan until the sugar is dissolved; chill. Puree the cold syrup with the mind and cilantro, strain. Rub the rims of the glasses with a slice of jalapeno and a lime wedge; dip in salt and then in sugar. Fill with ice. Combine half of the herb syrup, the juice of 1 lime and the tequila in a shaker; shake, then strain into the glasses. Top the drinks with ginger beer.

Basil-Gin Lemonade

Basil-Gin Lemonade

Source: Everyday with Rachael Ray

1 bunch basil
1 1/2 C. sugar
2 C. gin
1 1/2 C. fresh lemon juice (about 6 lemons, plus 1 lemon, thinly sliced)
3/4 triple sec
1 orange, thinly sliced
Ice

Reserve a handful of the basil leaves, plus 8 small sprigs to use as garnish. In a medium saucepan, bring the 1 1/2 cups water, the sugar and the remaining basil to a boil. Lower the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes; let cool slightly, then refrigerate until cold. Strain into a clean container, pressing down on the basil to extract any liquids; discard the basil.

In a pitcher, combine the basil syrup, gin, lemon juice and triple sec. Stir in the basil leaves and lemon and orange slices. Serve in tall glasses over ice.