Thirsty Thursday: refreshing Basil-Gin Lemonade will wash down Grilled Teriyaki-Glazed Salmon

Friday-Eve! Also known as Thirsty Thursday! I though to pair drinks with dishes.

Hurry and refill your Propane tank at QuickFill Propane at 620 W. Coliseum Blvd in Fort Wayne, In 46805.

Refill to 20 lbs. for $11.92! Refill is ALWAYS cheaper than exchange!

Todays grillable and gulpable is Basil-Gin Lemonade and Grilled Teriyaki Salmon.


Serves 8


  • 1 bunch basil
  • 1 cup sugar
  • 2 cups gin, such as Bombay Sapphire
  • 1 1/2 cups fresh lemon juice (about 6 lemons), plus 1 lemon, thinly sliced crosswise
  • 3/4 cup triple sec
  • 1 orange, thinly sliced crosswise
  • Ice


Reserve a handful of the basil leaves plus 8 small sprigs to use as garnish. In a medium saucepan, bring 1 1/2 cups water, the sugar and the remaining basil to a boil. Lower the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes; let cool slightly, then refrigerate until cold. Strain into a clean container, pressing down on the basil to extract any liquids; discard the basil.

In a pitcher, combine the basil syrup, gin, lemon juice and triple sec. Stir in the basil leaves and lemon and orange slices. Serve in tall glasses over ice, topped with a sprig of basil.


  • Prep Time
  • 4Servings


  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons mirin (sweet japanese rice wine) or dry sherry
  • 1 tablespoon finely grated fresh ginger
  • 1 clove garlic, finely chopped
  • 4 skin-on, boneless salmon fillets (6 oz. each), at room temperature
  • Vegetable oil, for brushing
  • Pepper
  • 1 scallion, thinly sliced


In a small saucepan, bring the soy sauce, brown sugar, mirin, ginger and garlic to a boil over high heat. Lower the heat and simmer until the sauce is reduced by about half (6 tbsp. or so), about 15 minutes. Divide the sauce into 2 small bowls; reserve 1 bowl for serving.

Preheat a grill to high. Lightly oil the grate. Pat the salmon dry, brush with oil, then brush the flesh side with some of the sauce and season with pepper. Arrange the salmon on the grate skin side down, cover the grill and cook, occasionally basting with more of the teriyaki sauce, until the sides are just opaque, about 8 minutes.

Transfer the salmon to plates and drizzle with the reserved teriyaki sauce. Top with the scallion.

Leave a Reply

Your email address will not be published. Required fields are marked *