Ah, March. You have come in like a lion and made me miss Cocktail Friday this week!
Alright, I won’t blame it entirely on March’s arrival. To be honest, my schedule has just been a little crazier than usual and I’m having trouble changing my blogging habits as a result. Spring seems to be the very busiest time of year for us. I am constantly telling myself that I won’t be so busy next year, but it just doesn’t happen. I’d say that the nicer weather has something to do with the sudden motivation to do anything and everything to keep myself busy, but Tokyo has only had rain and clouds to fill the air so far this month.
Needless to say, Cocktail Friday couldn’t come soon enough for me this week. After a lot of work, I was able to take today (which is in fact Saturday) to spend at Tokyo Terrace. I’d forgotten, even after a week, how much of a refuge Tokyo Terrace can be during times when I feel like I just can’t keep up.
In the midst of our busy lives and gloomy weather, we had one beautiful day this week that reminded everyone that spring will makes its appearance when it is good and ready. On this particular day, the sun was shining brightly and the air was warm. It was a welcome change to the gray haze that has been hovering over Tokyo.
So, even though it isn’t Friday, here is the cocktail Friday post for this week. I hope it will remind you of an imminent Spring and help to save you from any dark, gloomy haze that has refused to leave. This is a sweet, subtle cocktail with fresh spring flavors. You don’t have to have good quality strawberries for this recipe. You might even have the main ingredient in your pantry already: strawberry jam. Of course, if you can find some juicy, red strawberries, they will work beautifully as well.
Makes 1 cocktail
2 tablespoons strawberry jam (or 1/4 cup fresh strawberries, hulled & quartered)
2 oz. Vodka
1 teaspoon roughly chopped fresh basil leaves
In a blender or mini food processor, combine the jam, vodka and basil. Pulse 4 or 5 times infuse the flavors. Pour the mixture into a shaker over ice. Shake vigorously. Pour into a cocktail glass, top off with tonic water and garnish with basil leaves.