I’ve been shaking and tasting my infusions every day and, one by one, they are reaching the point where they’re ready to be strained and drunk. I’ve been working on a few recipes and will be publishing them as I perfect the proportions.
Here’s my recipe for basil-infused vodka and a lemon and basil vodka gimlet. (I’m not sure if it’s still technically a gimlet without lime juice, but I don’t know what else to call it.) I can’t take credit for the flavor combination — I saw it on this blog, but they used a different method to make the drink. In any case, it tastes amazing: bright, refreshing, and perfect for summer.
This recipe is based off of Chow’s recipe for a basil digestif. The digestif recipe calls for Everclear 151 because it picks up the flavor faster than vodka. Everclear is also really strong, and I probably would not be able to type this blog post after consuming a cocktail made with it! If you want to use this as a mixer, it is probably worth waiting the few extra days it takes to infuse using vodka.
- 1 cup vodka
- 3/4 cup simple syrup
- 7 fresh basil leaves
Place all ingredients in a clean glass jar with an airtight seal. (I used Mason jars.) Seal and allow to infuse for 10 days, shaking vigorously once a day. Remove basil leaves. You may wish to leave the basil in for more or less time, depending on how intense you like your flavor.
Lemon Basil Vodka Gimlets
- 2 oz basil-infused vodka
- 1 oz simple syrup
- juice of 1 lemon
- 4 oz club soda
- sprig of fresh basil
Crush the basil leaves in your fingers to release the oils. Combine all ingredients in a glass with ice. Stir and enjoy.