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!
Strawberry Rickey
2 oz Cointreau
1 oz freshly squeezed lime juice
1 strawberry, hulled and thinly sliced
2-3 basil leaves
soda water
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!
That looks so refreshing!
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