Thirsty Thursday: Candied Praline

I'm so glad to see the weather outside finally warming up so we can enjoy our porch!  Well...when it's not raining and soaking our chair cushions.  Apparently some of those April showers got delayed.  We can probably blame DFW airport--I always seem to get stuck there too. :)

I've been having a lot of fun coming up with things to use this Praline Liqueur  from New Orleans in.  So far, we've used it to sweeten up an Irish Channel coffee and add a nutty hint to pineapple upside down pancakes.  Then I whipped up this cocktail the other night to enjoy out on the porch after work.  The ginger ale helps to balance out the sweetness of the liqueur.  And for fun, I threw a little chiffonade of basil in there for the aromatics.

INGREDIENTS:
1 oz Praline Liqueur
4 oz ginger ale
Ice
basil chiffonade (optional)

DIRECTIONS:
Muddle basil with ice, and then add the liqueur and ginger ale.  Drink outside.  Enjoy!