This weekend we're celebrating Independence Day with a seafood paella on the roof. We'll serve rosé with dinner, and this cocktail to kick off the festivities–and even if the San Francisco weather disappoints, this Rickey is sure to cut through the fog!
2 oz Cointreau
1 oz freshly squeezed lime juice
1 strawberry, hulled and thinly sliced
2-3 basil leaves
Gently muddle strawberries and basil; add Cointreau, lime juice and ice. Top with soda water, stir, and garnish with a strawberry slice and sprig of basil.
Notes: Cointreau may not be quite as All-American as a Sam Adams Summer Ale or John's favorite Shiner Bock (both excellent beverage choices for this weekend), but I like to support the French, who helped us pull out a win all those years ago. Cheers, and Happy Independence Day!