If you like fresh tasting, vivaciously herbal cocktails, this Gimlet variation is for you. Somewhere between a Daiquiri and a Mojito—albeit with basil instead of mint—this modern day classic is the perfect balance between savory and tart. All you need to whip up one of these beauties is a bouquet of fresh basil, a bag of limes, simple syrup, a bottle of your favorite gin and some arm strength. And, if you know how to muddle herbs properly, you’re five minutes away from having this ultra-refreshing tipple in hand.
The last thing that you want when drinking this cocktail is for it to taste muddy or too herbaceous. To prevent this from happening, it is best to avoid using too much basil or over-muddling the herb. You should also use a gin that isn’t too sweet or heavy on the botanicals (especially the juniper). Typically, we like to use London Dry gins that are more citrusy than savory, or even a clean, minimal vodka. Some of our favorite bottles of gin to use are Fords, Plymouth and Tanqueray 10. If you want to use vodka as the base of the cocktail, avoid any spirits that are flavored or sharp on the finish. Creamy potato vodkas like Woody Creek or Suntory’s AO Vodka (which is a rice-based vodka) give weight to the cocktail and pair perfectly with the savoriness of the basil. Like any drink that relies on citrus for its vibrancy, make sure to use only fresh squeezed lime juice. You can do this easily by squeezing the lime straight into the jigger using a handheld citrus press.
- 2 oz Gin
- 2 oz Lime
- 0.5 oz Simple Syrup
- handful of Basil
In a shaker tin, add the handful of fresh basil leaves and simple syrup and muddle.
Add the lime juice and gin to the tin. Top with cubed ice and shake.
Using a Hawthorne strainer and a mesh strainer, double strain the cocktail into a chilled coupe glass.
Garnish with a single basil leaf floated on top of the drink.
Contributed by Supercall