Departure - Portland, OR
3 basil leaves
¾ oz simple syrup
1 ½ oz Thai chili infused Fris Vodka
¾ oz fresh squeezed grapefruit juice
¾ oz lemon/lime Mix (see below)
Cock ‘n’ Bull Ginger Beer
In martini shaker, combine basil leaves with 3 ice cubes and muddle the basil leaves with muddler. Add simple syrup, chili infused vodka, grapefruit juice and lemon/lime mix. Shake well and strain into martini glass. Finish the drink with a splash of ginger beer.
For Lemon/Lime Mix (batch will make enough for 12 cocktails)
Combine 1 cup of fresh squeezed lemon juice and ½ cup of fresh squeezed lime juice
For Thai Chili-infused Vodka
Place 3 Thai chilies inside a full 750ml bottle of vodka (Departure prefers Fris). Allow to marinate at least 24 hours.
Make It A Mocktail:
To make a non-alcoholic version of the Tasho Macho, mix these ingredients without the vodka.
Click for more information about Departure.
Browse our other summer sips!