When Life Gives You Lemons…

When life give 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.

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.

Wine

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 w/ 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.

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.

Wine

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.