Happy Cinco de Mayo!! For those of us looking for a non-alcoholic way to celebrate this festive holiday, I have the perfect beverage for you. This is David's newest concoction (I wish I could take the credit). It is incredibly zesty, with just the slightest kick from the jalapeño. This just might be D's newest, signature drink alongside his "fine lemon-ada." Salud!
Serves 2
1 cup of water
2 tbsp sugar
1/2 jalapeño, sliced in half and seeded
4 - 6 basil leaves
juice of two to three limes
1 Topo Chico
Mint sprigs for garnish
To make a simple syrup, bring water, sugar, jalapeño, basil leaves to a simmer on medium heat until the sugar dissolves. Let cool.
Fill two tumblers with ice. Pour Topo Chico over the ice, then the simple syrup that you should add according to your taste. He included the cooked jalapeño halves in each glass. Top with the lime juice. Give it a stir. Garnish with a sprig of mint and a basil leaf. Beautiful!
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