By Evan Siple
2:25 PM EDT, April 23, 2013
There are those times in life in which a name doesn't necessarily meet reality, when a book defies its cover, if you will.
And in the world of cocktails, this is no exception.
A Boxcar tastes nothing like an actual boxcar. A Cape Cod? Tastes nothing like a beach. And in our case, the Inner Harbor's Sullivan's Steakhouse has a cocktail whose name and ingredients might throw you for a loop: the Thai Basil Fizz.
The Thai Basil Fizz, though it sounds rather robust from its ingredients list including black pepper, Thai basil and prosecco, is almost like a fizzy whiskey sour — sans whiskey of course, with Tito's Vodka in its place. The basil and black pepper notes are far more subtle than you might think, thanks to their inclusion in the form of Perfect Puree's bar ready mixes. The Thai basil and black pepper puree has an ingredient list heavy on citrus, pineapple, orange, lime and lemon juice, with the titular ingredients being almost ghostlike in their presence thanks to the Five Alive nature of the mix itself. Very tart. Which interestingly balances out with the sweet, fizzy prosecco to form a sweet/tart cocktail replete with quieter spicy notes brought on by the afterthought of basil and black pepper.
So while you might go into this libation thinking you'll be floored by its pungent parts list, the end result is very easy to sip and refreshing to boot. Executive Chef Ben Erjavec reiterates the refreshing nature of the Thai Basil Fizz: "I can definitely have one of these out on our patio with a nice cigar. Easy on the palate." Nuff said, Erjavec. I'll see you out there on the patio sometime during those live jazz happy hours.
How to make the Thai Basil Fizz
1 1/2 oz. Tito's Vodka
1/2 oz. Thai basil black pepper puree
Prosecco (any brand)
Combine vodka and puree over ice in shaker, shake, strain into martini glass. Top off with prosecco and garnish with basil leaf.
Where to get the Thai Basil Fizz
1 E. Pratt St., Inner Harbor
$12, $7 during happy hour 4-7 p.m. Sunday-Friday
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