Blog & Media

When Life Gives You Lemons…

When life gives you lemons, you can make lemonade, or you can make yourself a cocktail instead! Our friends at Thirstie provided us with two great lemon-based cocktail recipes to pair with what’s #OnTheMenu this week. Keep reading to learn how to make the Lady Basil and Nola Lemonade, and celebrate the weekend in style with one of these drinks in-hand.

Pairings for Chef Elena’s First Tastes of Spring / Chef Eli’s Wild Salmon with Lentils & Squash

Cocktail: Lady Basil
Serves 1

This refreshing cocktail is a perfect match for spring flavors like peas and artichokes, and won’t overpower white meat and fish dishes.

Lady basil (Photo credit: Thirstie)

1–1/2 ounces Lillet Blanc
3/4 ounce fresh-squeezed lemon juice
4–5 basil leaves
Brut champagne, chilled, e.g. Chandon Brut Classic

Add the basil and lemon juice to a shaker and muddle. Add Lillet and ice, then shake and strain into a flute or martini glass. Top with brut.


Jadot Chardonnay

A nice, oaky glass of chardonnay is a perfect pairing for shellfish, spring produce, and tangy goat cheese.

Pairings for Chef Jeanelle’s Fried Chicken with Mac & Cheese

Cocktail: Nola Lemonade
Serves 8

This refreshing twist on a classic southern favorite has a little spice from the Tabasco, and the addition of Pimm’s makes it all grown up. We’ll be sitting on the porch drinking this cocktail all summer.

Nola lemonade (Photo credit: Thirstie)

12 ounces white rum or vodka
4 ounces Pimm’s No. 1 Cup
8 ounces fresh lemon juice
4 ounces simple syrup
1/2 tablespoon Tabasco
8 ounces chilled 7Up
Thin lemon wheels, for garnish (optional)

In a large container, combine all of the ingredients except the ice, 7Up, and lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7Up and garnish with the lemon wheels.


Chandon Brut Classic

Fried chicken and champagne are a match made in heaven. The crisp dryness and effervescence of the bubbles cut through the fatty oiliness of the chicken.

Posted on May 6th, 2016 by Ara Galarza