A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Food

Homemade Cherry Crisp

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Before you start baking pumpkin everything, honor the remaining days of Summer by baking and enjoying a Homemade Cherry Crisp. You will not be disappointed.

I’ve talked about it before (see my Strawberry Crisp post) but a crisp/crumble really is pie’s less fussy cousin. It still delivers the same sweet, juicy flavor that you get from a pie. But there’s no chilling and rolling of dough involved. Just mix up a crumbly topping, sprinkle it on your fruit, bake, and you’re done!

Homemade Cherry Crisp | A Nerd Cooks

September is a weird month for me, food-wise. You’re just as likely to find me making a summer fruit-filled crisp or whipping up a hearty mushroom risotto or turkey pumpkin chili. <shrug emoji>

I’m doing my best to not rush into Autumn (even though I love it) and to savor the last bits of summer. Starting with this Cherry Crisp. While still warm (or reheated), top it with some vanilla ice cream. It’s the right thing to do.

Homemade Cherry Crisp | A Nerd Cooks

The topping for this Cherry Crisp is based on the one from my Strawberry Crisp.

5 from 1 vote
Homemade Cherry Crisp | A Nerd Cooks
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Homemade Cherry Crisp
Course: Dessert
Cuisine: American
Servings: 8 people
Author: Lauren Pacek
Ingredients
For the filling
  • 5 cups fresh cherries, pitted and halved (see notes)
  • 1/2 cup granulated sugar
  • 2 tbs cornstarch
  • 3 tbs bourbon, optional but recommended
  • 1/2 tsp vanilla extract
  • 1/2 lemon, juiced
For the topping
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
Instructions

  1. Preheat the oven to 350 degrees F.

To make the filling

  1. Add all of the filling ingredients to a large bowl. Toss to combine.

  2. In an even layer, spread the filling into a 9-inch pie plate. Set aside.

To make the topping

  1. In a medium-sized bowl, combine all ingredients for the topping. Mix until crumbly and everything is incorporated. 

  2. Sprinkle the topping over the cherries in an even layer.

  3. Bake for 45 minutes, or until the topping is golden brown and the cherries and juices are bubbling around the edges.

Recipe Notes

Notes:

  • 2 lbs of cherries will yield approximately 5 cups after pitting
  • I'd recommend investing (~$10) in a cherry pitter to make your job easier

 

Homemade Cherry Crisp | A Nerd Cooks

Pimiento Cheese

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Pimiento Cheese is an iconic Southern dish. And it is a beautiful, beautiful thing. I mean, how could a combination of cheeses, mayo, and mild peppers be a bad thing?

It can’t.

Pimiento Cheese | A Nerd Cooks

In addition to being flat out delicious, you can do a number of things with pimiento cheese. Spread it on bread and make a grilled cheese! I’d also recommend slathering it on a hamburger in lieu of a slice of cheese (trust). It’s also really great when eaten as a dip. Just grab your favorite crackers, veggies, or whatever and dip away!

PS – for all the haters who might question how I’ve spelled Pimiento Cheese (coughMollycough), I would like to refer you to this article from Southern Living. 😉

5 from 1 vote
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Pimiento Cheese
Prep Time
15 mins
Chill time
1 hr
 
Course: Appetizer, Dip
Cuisine: American
Servings: 3 cups
Author: Lauren Pacek
Ingredients
  • 16 oz cheddar cheese, freshly grated (see notes)
  • 8 oz package of cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup pimientos, diced
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper, freshly ground
Instructions

  1. Using a hand mixer (or stand mixer), cream the cheese, cream cheese, and mayonnaise together until completely combined.

  2. Add the pimientos, garlic powder, onion powder, salt, and pepper and stir until combined.

  3. Refrigerate, covered, for about an hour before serving.

Recipe Notes

Notes: Two notes about the cheese:

  • I used 8 oz of mild cheddar and 8 oz of sharp cheddar
  • I think that it's important to freshly shred/grate your own cheese versus using the pre-shredded bagged stuff. It tastes better, has a better texture, and is cheaper!

Pimiento Cheese | A Nerd Cooks

 

Roasted Shrimp Tacos with Pineapple Salsa

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These Roasted Shrimp Tacos with Pineapple Salsa are light, fresh, and full of savory-sweet flavor. They’re also very easy to make, and come together quickly, making them an ideal weeknight meal.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

We’re not strangers to tacos made with seafood, right? These Salmon BLT Tacos are still a favorite in my house. I think you’d love them, too.

I think that seafood in tacos (except for maybe fried/grilled fish) can be a little unexpected. But in my opinion, this kind of unexpected can be a really good thing.

If you’re looking for a more traditional taco filling, check out my Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas!

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

The combination of savory taco seasoning on sweet shrimp and sweet/tangy/spicy salsa is pretty perfectly complementary. I’m was getting ready to say that it’s a great meal for summertime, but really, it’s a great meal for any season.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

5 from 1 vote
Shrimp Tacos with Pineapple Salsa | A Nerd Cooks
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Roasted Shrimp Tacos with Pineapple Salsa
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Mexican, Tex-Mex
Author: Lauren Pacek
Ingredients
For the salsa
  • 2 cups pineapple, diced
  • 1 cup tomato, diced
  • 1/2 - 1 jalapeño pepper, minced
  • 2 tbs cilantro, minced
  • 1/2 lime, juiced
  • salt and pepper, to taste
For the shrimp
  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • salt and pepper, to taste
  • 1 packet taco seasoning
  • 1/2 lime, juiced
For the tacos
  • 6-8 corn tortillas
  • guacamole, optional
  • queso fresco, optional
Instructions
To make the salsa

  1. Combine all ingredients in a medium-sized bowl. Set aside.

To make the shrimp

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.

  2. Place the shrimp, salt, pepper, taco seasoning, and lime juice in a large zip top bag. Close the bag and shake until all shrimp are covered in seasoning.

  3. Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.

To assemble the tacos

  1. One at a time, toast the corn tortillas in a dry skillet over medium heat until they just begin to crisp (~1-2 minutes per side).

  2. Fill the tortillas with shrimp and salsa, as well as whatever other toppings you'd like.

Need more taco action in your life? I got you! Salmon BLT Tacos are unexpected and delicious. Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas are a little more traditional, but no less tasty.

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

 

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

 

Homemade Luxardo Cherries

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Have you ever ordered a cocktail and it had a really delicious cherry in it as garnish? Odds are, it was a brandied cherry or a Luxardo cherry.

Luxardo cherries get their distinctive and delicious flavor from Luxardo Maraschino liqueur, plus some sugar and spices.

Homemade Luxardo Cherries | A Nerd Cooks

These Homemade Luxardo Cherries are the perfect addition to your home bar and to a cocktail. They are particularly good in an Old Fashioned (which I’ll share with you soon!).

Homemade Luxardo Cherries | A Nerd Cooks

This recipe was adapted every so slightly from the one found at Love & Victory.

5 from 3 votes
Homemade Luxardo Cherries | A Nerd Cooks
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Homemade Luxardo Cherries
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Cocktail
Cuisine: American, Italian
Servings: 1 lb cherries
Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 1/4 tsp ground nutmeg
  • 1 pinch kosher salt
  • 1 cup Luxardo Maraschino Liqueur
  • 1 lb cherries, pitted and stemmed
Instructions

  1. Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.

  2. Add the Luxardo Maraschino Liqueur and cherries. Stir to coat all of the cherries in the syrup. Cook for 5 minutes to soften the cherries slightly. 

  3. Turn off the heat and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar. 

Homemade Luxardo Cherries | A Nerd Cooks

Roasted Beet, Apple, and Goat Cheese Salad

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This Roasted Beet, Apple, and Goat Cheese Salad has quite a lot going for it. The beets are earthy and sweet, the Granny Smith apples are tart and crunchy, and the goat cheese is creamy and a little tangy. Throw some grilled chicken on top (totally optional!) and drizzle with balsamic vinegar (or a vinaigrette if you aren’t as much of a fan of straight up vinegar as I am) and you have yourself one delicious, filling, salad.

Roasted Beet, Apple, and Goat Cheese Salad | A Nerd Cooks

I’ve been making this salad for my lunches at work for the past couple of weeks. To be honest, it is even giving my usual favorite lunch salad (Strawberry Balsamic Salad) a run for its money!

This salad can totally be part of a meal prep situation, too. Just roast your beets and grill your chicken (if using) on Sunday; toss the beets, chicken, some greens, and cheese in a bowl the night before work; and slice your apples just before eating. Sprinkle with salt, drizzle with dressing, and eat!

Roasted Beet, Apple, and Goat Cheese Salad | A Nerd Cooks

5 from 1 vote
Roasted Beet, Apple, and Goat Cheese Salad | A Nerd Cooks
Print
Roasted Beet, Apple, and Goat Cheese Salad
Prep Time
10 mins
 
Course: Main Course, Salad
Cuisine: American
Servings: 1 salad
Author: Lauren Pacek
Ingredients
  • 3 cups mixed greens
  • 1/4 cup pecans
  • 1/2 cup roasted beets, see notes
  • 1/2 - 1 small Granny smith apple, sliced thin
  • .5 oz goat cheese, crumbled
  • grilled chicken, optional
  • 1 small pinch kosher salt
  • balsamic vinegar or balsamic vinaigrette, to taste
Instructions

  1. Combine all ingredients (minus vinegar/vinaigrette) in a bowl. 

  2. Drizzle with vinegar/vinaigrette to taste. Toss everything together and eat!

Recipe Notes

Notes: The recipe for roasted beets can be found here

Looking for more beet-y goodness? Check out this Strawberry Pecan Salad with Beets and Poppyseed Dressing, Beet Risotto with Goat Cheese, and simple Roasted Beets!

Roasted Beet, Apple, and Goat Cheese Salad | A Nerd Cooks

Cacio e Pepe

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Cacio e Pepe is a Roman pasta dish that literally translates to “cheese and pepper”. True to its name, the pasta is very simple, and consists of pasta, cheese (Parmesan + Pecorino Romano), and pepper. A little starchy pasta water helps to bind the cheesy sauce the pasta.

Basically, what I’m saying is that Cacio e Pepe is the OG macaroni and cheese.

Cacio e Pepe | A Nerd Cooks

Cacio e Pepe was the very first meal that I ate when visiting Rome last year. We landed at Aeroporto Fiumicino and took a train to Stazione Termini. Jet lagged and very hungry, we found our way to Il Mercato Centrale Roma in the train station.

Pasta seemed like the correct choice. Sean ended up with Pasta Carbonara (I’ll be tackling that recipe soon!) and I chose Cacio e Pepe. I’m sure the jet lag and hanger had something to do with it, but that was some of the best pasta I’ve ever had.

I’ve said it before, and likely will again, but one of my favorite things about cooking (and about food in general) is that a recipe can transport you to a different time and place. We spent a little time reminiscing about our trip over bowls of this pasta and some really good chianti.

Cacio e Pepe | A Nerd Cooks

This recipe comes from Bon Appétit.

5 from 1 vote
Cacio e Pepe | A Nerd Cooks
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Cacio e Pepe
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 people
Ingredients
  • kosher salt
  • 12 oz bucatini
  • 3 tbs unsalted butter
  • 1 tsp black pepper, freshly cracked
  • 3/4 cup Parmesan or Grana Padano, finely grated
  • 1/3 cup Pecorino Romano, finely grated
Instructions

  1. Bring a large pot of water to a boil. Season the water with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente. 

  2. Just before the pasta is done cooking, melt the butter in a large skillet over medium heat. Add the pepper a cook for ~1 minute.

  3. Add 1/2 cup of the pasta water to the skillet and bring to a simmer. Add the pasta and toss until coated in pasta water/butter.

  4. Add the Parmesan/Grana Padano, stirring and tossing the pasta around until the cheese has melted

  5. Remove the pan from the heat and add the Pecorino Romano, stirring and tossing until the cheese melts.

  6. Serve with additional shredded cheese and freshly cracked pepper, if desired.

Recipe Notes

Notes: Add a little more pasta water if the pasta seems dry.

Check out this Pasta all’Amatriciana if you’re in need of more Roman pasta deliciousness!

Cacio e Pepe | A Nerd Cooks

Cacio e Pepe | A Nerd Cooks

Jumbo Blueberry Muffins

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These Jumbo Blueberry Muffins are BIG, full of sweet blueberries, tangy lemon zest, and have domed tops that are also crunchy (thanks to the addition of turbinado sugar)!

Jumbo Blueberry Muffins | A Nerd Cooks

Sometimes a regular sized muffin just will not do. Sometimes you want a big ass muffin like you’d get in a coffee shop. Know what I’m saying? When that desire strikes, look no further than these Jumbo Blueberry Muffins.

The recipe is based on one that I’ve used before (see these Bakery Style Double Chocolate Muffins). Naturally, I swapped out chocolate for fresh, sweet blueberries and zingy lemon zest.

You may have started to catch on, based on recent posts in the past, but I’ve taken to photographing some of the major ingredients in my recipes. These blueberries deserved a chance to shine on their own!

Jumbo Blueberry Muffins | A Nerd Cooks

Of course, you can always make regular-sized muffins from this recipe. I’ve included baking instructions (as the times will vary) for both regular and jumbo muffin varieties.

5 from 3 votes
Jumbo Blueberry Muffins | A Nerd Cooks
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Jumbo Blueberry Muffins
Prep Time
15 mins
Cook Time
32 mins
Total Time
47 mins
 
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8 jumbo muffins
Ingredients
  • 3 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 1 pint blueberries, reserving a few for topping muffins
  • Zest of 2 lemons
  • Turbinado sugar, for topping muffins
Instructions

  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners (or spray with cooking spray) and set aside.

  2. In a mixing bowl, whisk together the flour, baking powder, soda and salt. Set aside.
  3. In a mixing bowl of a stand mixer, cream the butter and sugar together for a couple of minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
  5. With the mixer on low speed, alternate between adding the dry ingredients and yogurt.
  6. On low speed, fold in the blueberries and lemon zest.

  7. Scoop the batter into the prepared muffin tins, filling them all the way to the top. Top with some extra blueberries and turbinado sugar to make them look extra pretty.

If making jumbo muffins (makes 8)
  1. Bake the muffins at 400 degrees F for 10 minutes.
  2. Reduce the temperature to 375 degrees F and bake for 22 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
If making regular-sized muffins (makes 18)
  1. Bake the muffins at 400 degrees F for 5 minutes.
  2. Reduce the temperature to 375 degrees F and bake for 15 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
  3. Cool in the pan for a couple of minutes, and then transfer to a wire rack to cool completely
Jumbo Blueberry Muffins | A Nerd Cooks

Homemade Thin Crust Pizza Dough

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“You can’t make everyone happy. You’re not pizza.”

Anyone else familiar with that quote? I think it rings pretty true. In my experience, pizza is almost universally liked. And honestly, what’s not to love? It’s a vehicle for getting melty cheese (and tasty toppings) into your face.

Though it’s obviously very easy to pick up the phone and order a pizza. You can’t beat the convenience. But I’d also like to make a case for whipping up your own homemade pizza! You can make it exactly the way that you want and you’ll feel like some kind of wizard when it turns out amazing. Or at least that’s how I feel when I make basically anything that involves yeast.

Homemade Thin Crust Pizza Dough | A Nerd Cooks

I have been making this homemade pizza dough on the regular for a couple of years now. It’s easy to make, consistently turns out well, and can be used for plenty of things besides pizza (stombolis, pepperoni rolls, etc.).

Plus, you can throw whatever toppings onto it that your little heart desires. I often stick with pizza sauce a medley of cheeses, but lately have been adding some prosciutto and roasted veggies (see the picture below). You really can’t go wrong, though.

Homemade Thin Crust Pizza Dough | A Nerd Cooks

This recipe is modified from this one from The Kitchn.

Homemade Thin Crust Pizza Dough | A Nerd Cooks
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Homemade Thin Crust Pizza Dough
Prep Time
15 mins
Cook Time
12 mins
resting time
1 hr 30 mins
Total Time
27 mins
 
Course: Main Course
Cuisine: Italian
Servings: 2 pizzas
Ingredients
  • 2 tsp active dry yeast
  • 3/4 cup water, lukewarm
  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbs olive oil
  • kosher salt
  • pizza toppings of your choice
Instructions
To make the dough

  1. Combine the yeast and water in a small bowl and set it aside for 5 minutes. 

  2. Add the flour and salt to a stand mixer. Whisk to combine.

  3. Add the water/yeast to the flour. Using a wooden spoon or stiff spatula, stir until things have just started to combine.

  4. Using the dough hook attachment, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it (about 10 minutes). If the dough sticks to your hands, add a tablespoon of flour at a time until it’s easier to work with. Try to avoid adding too much flour if you can.

  5. Spray a medium-sized bowl with cooking spray, transfer the ball of dough into it, and cover tightly with plastic wrap. Allow the dough to sit for about an hour to an hour and a half, or until it has doubled in size.

To prepare the pizza

  1. Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. Set them aside.

  2. Divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it into a thin, 10- to 12-inch round (or whatever shape your heart desires). Place the rolled out dough onto the prepared baking sheets.

  3. Brush the crust lightly with olive oil. Sprinkle lightly with kosher salt.

  4. Top the dough with the toppings of your choice! I used marinara sauce, a medley of shredded cheeses, strips of roasted bell peppers, and prosciutto.

  5. Bake the pizzas until the crusts are golden brown and the cheese is melted, about 12 minutes. Slice and enjoy!

Homemade Thin Crust Pizza Dough | A Nerd Cooks

Firecracker Pudding Cookies

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These Firecracker Pudding Cookies are soft, sweet, and all dressed up for the Fourth of July. Happy birthday, America.

Firecracker Pudding Cookies | A Nerd Cooks

I know I post about pudding cookies pretty often (go ahead and take a look). But there’s a good reason for it. They are consistently delicious! Plus I think that they come out being good looking cookies just about every time, too. There’s nothing wrong with an ugly cookie (provided that it tastes good), but ugly cookies aren’t exactly photogenic for a food blog.

Pudding cookies are also endlessly customizable. Switch up the mix-ins and pudding flavors to suit your needs. I obviously went red, white, and blue for the Fourth of July, but you can switch things up for any holiday or occasion.

Firecracker Pudding Cookies | A Nerd Cooks

This recipe is adapted from one found on Crazy for Crust.

Firecracker Pudding Cookies | A Nerd Cooks
Print
Firecracker Pudding Cookies
Prep Time
15 mins
Cook Time
11 mins
Chilling time
1 hr
Total Time
26 mins
 
Course: Dessert
Cuisine: American
Servings: 24 cookies
Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 3.4 oz (1 box) instant vanilla pudding mix
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup red, white, and blue sprinkles
  • 3/4 cup red, white, and blue M&Ms, plus more for pressing into the top of the cookies
Instructions
  1. In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.
  2. Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the sprinkles and M&Ms and mix on medium-high speed until they are well distributed throughout the cookie dough.
  3. Line a baking sheet with parchment paper. Scoop ~1.5 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.
  4. When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.
  5. Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

 

Firecracker Pudding Cookies | A Nerd Cooks

Firecracker Pudding Cookies | A Nerd Cooks

Basil Vodka Gimlet

by 2 Comments

This Basil Vodka Gimlet takes a classic cocktail (usually made with gin) and turns it on its head. Basil vodka is flavorful and refreshing, and makes this drink perfect for summertime sipping.

Basil Vodka Gimlet | A Nerd Cooks

Remember the Basil Infused Vodka that I shared with you not that long ago? This cocktail makes excellent use of it!

Simply combine some of that vodka, a bit of simple syrup (preferably homemade–it’s so easy!), and fresh lime juice in a cocktail shaker with ice, shake until very cold, and strain into a rocks glass with ice. Make sure to garnish with some more fresh basil, too! Not only does it look pretty, but the extra basil aroma when you take a sip is really nice.

Basil Vodka Gimlet | A Nerd Cooks

Make sure to take advantage of the abundance of fresh herbs during the warmer months by making one of these gimlets. These drinks will keep you satisfied (and a little tipsy) all summer long!

5 from 1 vote
Basil Vodka Gimlet | A Nerd Cooks
Print
Basil Vodka Gimlet
Prep Time
5 mins
 
Course: Beverage, Cocktail
Cuisine: American
Servings: 1 cocktail
Author: Lauren Pacek
Ingredients
  • 2 oz basil-infused vodka, see notes
  • 1 oz simple syrup, see notes
  • 3/4 oz fresh lime juice
  • fresh basil leaves, for garnish
Instructions

  1. Add the basil-infused vodka, simple syrup, and fresh lime juice to a cocktail shaker filled halfway with ice.

  2. Shake until very cold and strain into a rocks glass with ice.

  3. Garnish with fresh basil.

Recipe Notes

Notes:

  • The recipe for Basil-Infused Vodka can be found here
  • The recipe for simple syrup can be found here

Basil Vodka Gimlet | A Nerd Cooks

Basil Vodka Gimlet | A Nerd Cooks

Basil Vodka Gimlet | A Nerd Cooks