Basil-infused Vodka Gimlet
Sunday, June 7th, 2009
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.
Basil-infused vodka
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.
