Tasho Macho

<a href="">Departure</a> - 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.

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