Chef Michael Symon has easily become a favorite thanks to his show, Symon’s Suppers, on the Cooking Channel. He’s more laidback than a lot of other chefs on TV, and his laugh and his recipes seem genuine. His parents joined him on an episode, and he was easygoing with them rather than trying to get a hand in every little step (ahem, Giada. love her but she can be controlling whenever someone tries to cook with her on her show).
In a recently aired episode, Symon and his wife made some of their favorite recipes for brunch. Their Meyer Lemon and Basil Fizz was done in five minutes and sounded refreshing enough for an August afternoon. Another good thing about this recipe is that it requires you to muddle and stir just once to serve two drinks. Tonight’s happy hour at home is closer than you think.
Just a couple simple things are different about the recipe below and theirs. I used regular lemons because I couldn’t find those lovely Meyer lemons, and I used blood orange soda instead of regular orange for a more dramatic color and a flavor that’s a little more tart. I don’t really drink soda because I don’t care for it, but I enjoyed a few sips of this one on its own. The basil makes this drink special and creates a cocktail that tastes so fresh.
I like to think it’s something Kel goes on to order at a bar with Kenan when they grow up and kiss the 90s goodbye. I do. I do. I do-ooo.
Thin-skinned Meyer lemons would be ideal here, but these fizzy cocktails are sweet enough with any regular, fresh lemons you can find.
2 slices (Meyer) lemon
4 to 6 fresh basil leaves, plus a couple more for garnish
4 ounces vodka
about 6 ounces good Italian blood orange soda
Muddle the lemon slices and basil in a cocktail shaker or pint glass. If you don’t have a muddler, use the end of a wooden spoon. Add the vodka and stir.
Strain into 2 short glasses filled with ice. Top off each cocktail with that good orange soda, a fresh basil leaf, a lemon slice, and drink up.
Serves 2. Recipe from Symon’s Suppers