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I love anything Thai, so a refreshing Thai basil sangria for the summer is definitely a double win! The porthole was created as an aesthetic idea for people to be able to see the nicely arranged ingredients of their cocktail, as the servers in a bar/restaurant are pouring their drinks out through its spout.
My husband and I wrote this recipe as a gift and signature cocktail for our trip to Hawaii to celebrate my parents' 50th wedding anniversary. Inspired by a misunderstanding on a patio somewhere in Oregon. My parents overheard a nearby table ask the waiter for a "Thirsty Bulldog". Intrigued, they asked the waiter if they could have one as well. It was not a cocktail, but rather the people had asked the waiter for water for their thirsty bulldog who was under the table enjoying the shade. My husband loves to create cocktails, and thus the amusing story became a beloved tropical cocktail. Side note: The house we rented in Hawaii was owned by a man who had a bulldog named Boozer. So if you make this drink in the blender as a frozen drink, you'll be drinking a "Thirsty Boozer".
This Auld Reekie Recipe (Scots name for Cock-a-Leekie) pays homage to my dear dad, as it was his favourite soup, and to my Scottish ancestors. In Scotland this soup is traditionally served on Burns Night and in the ‘olden days’ an old cock rooster would have been used, but today chicken is more readily available. ‘Auld Reekie’ is also the nick name for Edinburgh, the capital of Scotland, and goes back to the days of the coal and wood fires that used to create a plume of reek (Scots word for smoke) over the old city and castle.