I am about two weeks behind with my summer beverage postings.
Does the $9 bottle of screw-top wine we drank in Ocean City count?
Foodie, Architect and I traveled into Center City Philadelphia on Tuesday night. We enjoyed a delightful dinner at Parc, taking in the sights and sounds of the city relaxing at their curbside bistro...very European. Among other things, we saw the most regal Great Dane, many very fit yoginis about to awaken their spirits (their rolled up mats divulged their destination), and some fairly mature women who really need to stop shopping at dELiAs.
Before dinner, we had a drink at Parc's bar that offers the most interesting and eclectic selection of mixed cocktails. Considering this, ordering a simple glass of wine would have been a waste, downright negligent for the sake of research (and fodder for this post)so we all, of course, dutifully ordered a fancy drink.
Architect had a Romarin made with Grapefruit Vodka, Rosemary, Elderflower Liqueur and Grapefruit Juice. Foodie had a customized version of the same, made with Gin. I had a Basilic, and, as the name suggests, it was infused with basil, but also contained cucumbers, Smirnoff Citrus Vodka and Elderflower Liqueur. Refreshing indeed..I even ate the liquor-soaked cucumbers!
Although this may not be the precise recipe, it is close enough to the Parc version.
1 oz of Smirnoff Citrus Vodka
3/4 oz of Elderflower Liqueur
8 very thin cucumber slices
6 Basil Leaves
Crush the basil leaves in the glass in which you will serve the cocktail. Fill a cocktail shaker with ice and add the vodka, liqueur, and the cucumber slices. Shake well enough to infuse the taste of the cucumbers. Pour into the glass with the basil leaves and top with club soda. So incredibly good.
Photo of Parc from picturephilly.com