Basilikum cocktail

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GIN BASIL SMASH

50ml Hendrick's Gin

25ml Fresh Lemon Juice

12.5ml Sugar Syrup

8 Torn Basil Leaves

Preparation: Add basil to base of cocktail shaker and muddle gently. Add remaining ingredients and shake hard over ice. Strain over an ice-filled rock glass.

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The Hendrick's Gin Distillery Ltd, THE GIRVAN DISTILLERY, GIRVAN, KA26 9PT. Company No. SC236185

Basil & Honey Daiquiri

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How to make:

STIR honey and rum in base of shaker until honey dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Comment:

Basil adds dry vegetable notes to a honeyed Daiquiri.

Created in 2005 by yours truly (Simon Difford), London, England.

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BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.

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SHAKE all ingredients with ice and fine strain into chilled glass.

Daiquiri Cocktail - History & story of its creation

The Daiquiri bears a close relationship to the Canchanchara, a 19th century Cuban blend of rum, lemon, honey and water, but the Daiquiri’s creation is credited to Jennings.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little.

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not.

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

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Honey-Basil Lemonade Recipe

[Photographs: Dave Katz]

This simple lemonade combines fresh basil with a touch of honey.

Yield: makes 1 quart, serving 4
Active time: 15 minutes
Total time: 15 minutes

Ingredients

1 cup fresh juice from 10 to 12 lemons
1/2 cup honey
2 cups loosely packed basil leaves
Pinch salt
3 cups cold water
1 quart ice
Basil leaves for garnish

Directions

Combine lemon juice, honey, basil leaves, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with basil leaves.

Special Equipment

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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Strawberry Basil Gin Cocktail

This strawberry basil gin cocktail is perfect for summer! Subtly sweet, a little tart, and truly refreshing!

If you live in the Pacific Northwest, can we just talk about how gorgeous it was last weekend? Seattle was welcoming Spring with open arms. Everybody (and their dog) was outside soaking up every ounce of Vitamin D they could. Trevor and I were out with the rest of them. First, we took Teddy to the park, the poor guy was dying for a good romp in the grass. We then rewarded ourselves with a super refreshing Strawberry Basil Gin Cocktail (and maybe some ice cream) and sat outside while Teddy passed out for the rest of the night.

Now, let me tell you, Gin has never been my “go to” for an alcoholic beverage. I typically go for something girly with vodka, rum, or tequila. However, I was pleasantly surprised by how much I actually enjoyed this cocktail. It’s subtly sweet, tart, earthy, and seriously so refreshing. Neither Trevor, nor I had any trouble sucking these down. 😉

I have been I-T-C-H-I-N-G for warm weather. I know I’m not the only one. I’m craving sun, longer days, outside patio happy hours, food festivals, sailing, running along the waterfront….the list could go on and on and on. Why am I not living in the tropics again?

One of my favorite things about the weather getting warm is grilling outside while sipping on cocktails. Last year, in preparation for our Puerto Rican wedding, Trevor’s and my cocktail of choice was an ice cold mojito using Bacardi. While we were in Puerto Rico, we actually got to go to the Bacardi factory and try a bunch of their rums, but that’s another story for another day 😉

With the mojito on my mind, it reminded me of when Trevor and I were living in Iowa. I can’t remember why, but as a gift, one of our very best friend’s, Greg, gave us a mint leaf plant and a basil leaf plant. We would use the mint to make fresh mojitos and the basil to make fresh pasta sauces. Unfortunately, we killed the plants…my thumb, is apparently, not very green.

Although I don’t have my own plants anymore, as I was doing my weekly grocery shopping, I saw some beautiful fresh basil and mint. I had the thought, then, instead of using mint in a cocktail, why not use basil? It could work, right? I had some gin from G’Vine that I was generously gifted with, and the description of their Floraison Gin reads “sweet floral aroma… smooth…grassy with flowers…” and I thought that the earthiness of the basil would pair perfectly with the floral notes of the gin!

Then, being me, I needed to make it a little sweet, so I decided to add strawberries. Strawberries and basil taste SO good together and the strawberries have been rockin’ at QFC: so juicy and red that I can’t help but snatch a few pints when I walk by.

Then I added in some lemon, because what’s a better combo than juicy strawberries and lemon?

So let’s review: this strawberry basil gin cocktail has earthy basil, sweet strawberries, tart lemon, and floral gin. Sounds just crazy and simple enough to work!

Start by combining a touch of sugar with strawberries and set aside for about 10 minutes. Letting the sugar and strawberries sit together really brings out the juice of the strawberries.

Now take the strawberries and sugar and combine that with lemon juice in a blender or vitamix . Pulse this mixture together until it becomes a smooth puree. Using a fine mesh strainer, strain the mixture into a measuring cup. Set aside.

Now, gently muddle two basil leaves in a short glass . I say gently, because you don’t want to bruise the basil! Gently muddling releases the essential oils and gives amazing flavor to the cocktail!

Then fill the glass with ice and pour the strawberry/sugar/lemon mixture over the ice. Now add in the gin.

Give it a quick stir and top with club soda! Garnish with more basil or strawberries, if desired, and enjoy! Honestly, I think I never enjoyed Gin, because I hadn’t tried the right brand, but the G’Vine Floraison Gin was so smooth!

This strawberry basil gin cocktail is definitely one to enjoy outside on a sunny Saturday with your favorite people and some happy tunes. If it’s still cold where you are (I’m so sorry) this cocktail will definitely transport you somewhere warmer! We’re almost to summer people! Hang in there!

What’s your favorite summer cocktail? Show me the yummy!

4 oz strawberries sliced (about 5 strawberries)
1-2 tablespoons granulated sugar
1/2 oz freshly squeezed lemon juice
2 basil leaves
1 1/2 oz gin
2 oz club soda chilled

1 pint (16 oz) strawberries sliced
1/2 cup granulated sugar
2 oz freshly squeezed lemon juice
8 basil leaves
6 oz gin
club soda chilled

*This is not a sponsored post. I was, however, provided with the G’Vine Floraison Gin! All thoughts and opinions are my own.

Rachel says

Wow, these look so delicious. I’m also antsy for warmer weather. Today looked perfect from inside, but when we went outside it was so cold! When the temps finally do go up, I’ll definitely be making these cocktails!!

Jennifer says

Thanks Rachel! Fingers crossed that warmer weather is right around the corner! 🙂

Emily says

I think this is o to be a popular cocktail at our house. I have put together a small list of cocls I want to try this spring on my blog and I have included this one. I can’t wait to give this a try.

Jennifer says

Thank you so much Emily!! This is definitely one of my favorite spring cocktails, so I hope you all love it! 🙂

Eden Passante says

I love strawberry and basil together! This sounds like the perfect cocktail!

Jennifer says

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Hello and Welcome!

We're Trevor and Jennifer, we live in Madison, Wisconsin with our 70lb lap dog, Teddy. We love food and together, we are on a mission to find all things YUMMY!

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Basil Smash

The Basil Smash is a relatively new drink (well, new in the context of cocktails) with an alluring Hulk-green tint and a real fresh kick. In fact, the addition of fresh basil means that this drink is basically a vegetable, and certainly a welcome way to get one of your five-a-day.

This is a cocktail that suits a sweltering summer day, the sort that leaves you trailing patterns into the condensation on the side of your glass and daydreaming about plunging headfirst into a cool lake.

How we make a Basil Smash:

1 bunch basil leaves (if in doubt as to how much, go heavy on the basil)

25ml fresh lemon juice

15ml sugar syrup

Place basil and lemon into a cocktail shaker. Gently muddle the lemon and basil “smashing” the ingredients. Add sugar syrup and gin and top up with ice. Shake vigorously (the phrase “Hulk Smash!” comes to mind). Double strain into an ice-filled rocks glass. Garnish with basil leaves.

An abridged, inebriated history:

The Basil Smash was conceived by Jörg Meyer of the Lion in Hamburg in 2008. The drink quickly became a phenomenon, even winning “Best New Cocktail” at the 2008 Tales of the Cocktail Spirited Awards. There are two variants to the drink – one using green and one using red basil.

We agree with cocktail oracle Simon Difford, who suggests that by not muddling the basil you’ll have a fresher-tasting drink. It’s subjective as to whether this makes it better or not, but worth trying it out for yourself to find out!

As well as the suggestions above, we also advise using either Hendrick’s Gin (as we understand it, this was the gin Meyer first used for the Basil Smash) or Berkeley Square Gin, with the latter’s gentle herbal tones shining through in the cocktail.

3 Ultra Refreshing Drinks to Make with Aperol

Bitter drinks are increasingly popular these days, but the real hard-hitters—the medicinal Fernet Branca, the cult favorite Malört—aren’t to everyone’s taste. Aperol, on the other hand, can get along with anyone.

With a vibrant crimson color and ingredients that include orange and rhubarb, Aperol is a hint bitter, but only delicately so; a touch fruity, but not unbearably sweet; alcoholic, but low proof enough (around 11 percent) that it won’t overwhelm a drink.

It’s a great addition to cocktails all year-round, but with its affinity for light, crisp flavors, Aperol works especially well in the spring. Want to get into the Aperol spirit? Here are three cocktails to make with it—no strange liqueurs or overwrought technique required.

Easy: Aperol Spritz

Never had an Aperol spritz? Stop reading this. Walk down to the liquor store. Get Aperol and Prosecco. And holler when you’re back.

There’s no better cocktail for a warm spring evening, a summer brunch or a lazy afternoon. With little more than the two starring ingredients, it takes about 30 seconds to make, requires no skill other than uncorking the Prosecco, and is an awful lot more complex and exciting than a mimosa. The classic recipe includes a float of soda water. We think it’s just fine with Aperol and Prosecco, as long as the bubbly isn’t too sweet. Play around and decide for yourself.

Instructions: Fill a wine glass with ice. Pour in 1½ ounces of Aperol and 4 ounces of Prosecco. An orange wheel makes an elegant garnish.

Intermediate: Amber Road

Though gin and vodka might star as summertime spirits, bourbon can play at that game, too. With Aperol and a good hit of lemon juice, this sour is eminently drinkable: refreshing enough for a stiff brunch drink or sophisticated enough for a cocktail party. Shake up whenever you see fit.

Instructions: Add 1½ ounces of bourbon (we like Buffalo Trace), 1 ounce of Aperol, ½ ounce of fresh lemon juice and ¼ ounce of maple syrup to a cocktail shaker with ice. Add a dash of Angostura bitters. Shake that all up hard, then strain it into a tall glass with ice. Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish.

Advanced: Garden Party

Gin and Aperol make for good friends, their layered herbal elements balance each other out; lemon is a natural partner. A little basil keeps this drink fresh for warmer weather—and Prosecco takes it into irresistible territory. This drinks as easily as a spritz, but an awfully gussied-up one.

Note: We’re calling this “advanced” because we’re teaching you a technique: double-straining. Whenever you use a cocktail shaker, you strain the contents into a glass. But when you’ve got a lot of bits or seeds in the cocktail—like with berries, or ginger, or here, basil—it’s best to strain through a fine-mesh strainer, too, to get said bits out.

(If you can’t be bothered, it’s not the end of the world to have little basil shreds floating around in the cocktail. Just be aware they’ll get stuck in your teeth.)

Instructions: Add 1½ ounces of gin (we like Tanqueray Ten here), 1½ ounces of Aperol, ¾ of an ounce of fresh lemon juice and ¼ ounce of simple syrup (that’s equal parts sugar dissolved in water) to a cocktail shaker with ice. Add five fresh basil leaves. Shake that all up; the basil will break up and flavor the rest of the cocktail. Double-strain it into a glass (see note above) and top with about ½ ounce of Prosecco. Garnish with a basil sprig.

Ginger Gin Basil Cocktail

Perfect summer sips: ginger-gin-lemon-basil cocktail

I found this recipe a little over a year ago and have been using it (with a slight variation) for every party that we host. Normally the recipe calls for honey, but I found this delicious jar of ginger syrup–made by the same people who make those awesome little ginger candies, The Ginger People. I couldn’t pass this up! The ginger adds an amazing flavor to this drink. So perfect for summer drinking. Here’s what you’ll need:

Gin-I prefer Hendricks, you’ll need 1.5-2 oz. per drink

The Ginger People Ginger Syrup

4-5 leaves of fresh basil

Justin just planted an array of veggies, fruit, peppers, basil and thyme on the side of our house. Look at this beautiful basil plant!

Cut off the little nubs on the ends of the lemon, then cut it lengthwise, then lengthwise again. This makes it easier to squeeze juice out of the fruit. Be sure you de-seed before juicing!

I used 1 tablespoon of ginger syrup. Obviously add more or less depending on your sweet tooth, but I felt 1 tablespoon was just enough to make it slightly sweet:)

Muddle the syrup, basil and lemon juice, then add the gin and muddle again.

Fill with ice and add soda water.

Voila! Garnish with fruit or other flair. I found these adorable straws and jelly jar mugs at Sur La Table, one of my favorite kitchen supply stores. This weekend I’ll be making an entire 3 gallon carafe of this drink for Justin’s birthday party, it’s always a hit! No one has to make their own drinks which means less mess, and no one has to play designated bartender (which normally ends up being me). It’s tricky to judge large quantities of cocktails…recipes to come in a future post!

There’s even a greeting card to go with your summer drinking! Check it out 🙂

Jessica says

This looks really refreshing! Love to try out new drinks!

Becky Hillyard says

This sound amazing, can’t wait to try!

Trackbacks

[…] first drink is the same recipe as a past post, but on a much larger scale. Cut 8 lemons in half and 2 lemons in quarters. Squeeze the 8 halves […]

[…] Use mason jars with feathers tied around the rims for beverages and make a delicious drink like this Ginger Gin Basil Cocktail. […]

Classic cocktail remix: Basil Lemon Gin and Tonic

by Terry B on July 17, 2013

Gin and tonic, a quintessential summer cocktail, gets refreshed with basil, lemon juice and St-Germain elderflower liqueur. Recipe below.

T he artisan cocktail movement has turned happy hour into an adventure—part grownup playdate, part science fair. Bartenders are now alchemists, creating inventive, flavorful drinks from small-batch craft spirits, housemade bitters and all manner of herbs, fruits, vegetables and more. We embrace this trend. These days, we’re as likely to ask for a cocktail menu as we are a wine list, in a bar or even out for dinner. An imaginative, well-mixed cocktail just seems to amp up the fun and the elegance.

At home, this cocktail renaissance has us taking a fresh look at our classic go-to drinks. What is more summery than a gin and tonic? The original, made with gin, tonic water, lime and ice, is bracing and fresh, driven by gin’s signature juniper berry taste. But on a recent evening when I thought of gin and tonics, another archetypal taste of summer popped into my head. Basil.

Adding herbs to cocktails is nothing new—think mint julep or mojito. Basil’s distinctive flavor, a mix of licorice, pepper and mint, anchors pesto and caprese salad, two favorite seasonal dishes. I thought it might add something special to a gin and tonic too. Of course, lemon pairs beautifully with basil, so it stepped in for the lime.

We first sampled St-Germain at a tasting a couple of years ago. The sweet liqueur, made from elderflowers handpicked in the French Alps, has been a staple of our liquor cabinet ever since. It is often mixed with sparkling wine, but is also delicious on its own. Mixed with gin for this cocktail, it adds summery fruit and citrus notes. The St-Germain is optional in this gin and tonic remix, but a delicious option. For the gin, I stuck with French and chose Citadelle. We’re also fans of Hendrick’s, but any good gin will do.

Basil Lemon Gin and Tonic

Makes 2 cocktails (or more—see Kitchen Notes)

4 to 5 large fresh basil leaves, plus more for garnish

2 teaspoons fresh lemon juice

3 ounces (6 tablespoons) gin

1 ounce (2 tablespoons) St-Germain liqueur

Tear 4 to 5 large basil leaves into pieces and place in a cocktail shaker. Add the lemon juice and muddle fairly forcefully—you want to break up some of the basil and release its oils. Add the gin, St-Germain (if using) and some ice. Shake. Strain into ice-filled rocks glasses. You’ll probably get a few stray bits of basil in the glasses when you do. That’s a good thing. Top up the glasses with tonic water, garnish with basil leaves and serve.

Kitchen Notes

How many fingers am I holding up? With 1/4-cup of alcohol in each drink, these are fairly potent. For a lighter, refreshing cocktail, you can pour the shaker contents over ice in three or even four glasses and top with tonic.

This sounds wonderful! I’ve used herbs in cocktails, but sparingly — but this sounds like a terrific combination. In fact it’d probably be awfully good without the basil, but I really like the idea of it. I’ve not tried Citadelle gin, but Hendrick’s is wonderful. Really good stuff — thanks.

Thanks, Kitchenriffs! It probably would still be refreshing and delicious without basil, but the basil really elevates it, I think. It really comes forward in the drink and gives it a nice complexity.

I will make this for sure this weekend. I just bought Citadelle for the first time 2 weeks ago and love it but in my opinion where gin and tonics are concerned there is nothing like Tanqueray Rangpur. We can’t buy it in Canada so I have to wait for someone to come up or go there and be willing to bring me some.

Gin tonics are our favourite. I just came back from Quebec and bought a gin made there called Ungava. It is yellow and absolutely smooth and delicious. We can’t get it in Ontario so I’ve been waiting impatiently for this trip to come up. Never had or heard of St. Germain liqueur before. Just looked it up and I can buy it around the corner from work. The garden is full of basil so were good to go. Since the A/C is kaput we may have to sample this earlier THANK YOU TERRY!!

I’ve been experimenting with basil in cocktails also. Have you tried a basil gimlet? Simple syrup muddled with basil leaves, lime juice, and either gin or vodka. Really good! Will have to try the G&T with basil too.

Randi, I hope you like it! On a separate note, I don’t know where you are in Ontario, but I hope you dodged the torrential rains that hit Toronto last week. Those would have certainly driven me to drink.

Carol, how funny you should mention a basil gimlet! We actually had those at an event a few weeks ago. They were indeed delicious.

We made these on the weekend when my parents came for dinner and we absolutely loved them! My husband was not so sure at first because it’s different than what he is used to but that changed pretty quickly. We all noticed there seemed to be hints of grapefruit and lychee and I absolutely love lychee. This drink is really refreshing. The basil and lemon go so nicely with it. I’m not big on liqueurs but I really like this one.

Glad you tried this and reported back, Randi. Even happier that it was a positive report!

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Sommer im Glas: Basilikum-Cocktail

Außerdem ist das der richtige Drink, wenn Ihr mit Gäste etwas Ungewöhnlichem überraschen wollt.

Selbstgemachter Basilikum-Sirup sorgt für das Überraschungsaroma und das "so schmeckt der Sommer"-Gefühl. Vor allem wenn ihr den, wie ich, irgendwie immer mit Tomate-Mozarella + Basilikum in Verbindung bringt:) Die grüne Farbe sorgt zusätzlich für den speziellen Auftritt.

Und das Tolle: der Sirup ist ruck-zuck gemacht. Dann noch Sekt und . oh, so gut!

B a z i l i k u m K o s h e r C a t e r i n g

Bazilikum catering has been designed to create exciting and memorable events for any occasion. We specialize in Corporate, Wedding, Social and Theme Events.

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Whether it is your Birthday, Bar/Bat Mitzvah or Wedding, we make sure to treat you as if it's the most important day of your life. We focus on creating an elegant and personalized guest experience. Our team will fine-tune every detail to ensure the most unforgettable experience for you and your loved ones. Our seasonal and handmade ingredients, along with our bold flavors and beautiful presentations, create a flavorful and unique touch for your special day.

From all-day product launches and editorial previews to company parties and marketing events, The M Catering does it all. From simple to lavish, small to large, cocktails to dinners, we can help you plan and cater your corporate event. We will take care of all your rental and staffing needs and even work with your company brand to create a custom menu or signature cocktail for your event or launch.

Whether you're planning a backyard Hawaiian Luau, an open house hors d'oeuvres party or an elegant anniversary celebration, Bazilikum catering can provide the expertise and skill necessary to accomplish a successful event. Rentals of tables, chairs, china and more can be arranged for your convenience. Complete beverage services are also available.

Whether you are planning a traditional wedding celebration with several hundred guests or a small, Bazilikum Catering has the experience to provide you with the very best service possible, not only on the day of your event, but throughout the entire process to make your special day take place flawlessly.

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PROVIDES PROMPT, DEPENDABLE SERVICE, GREAT FOOD AND UNMATCHED CUSTOMER SERVICE

We will work with you to create a menu that fits your taste, budget and style. We are proud to bring you an amazing culinary experience for a very reasonable price. Our services include full-service weddings, cocktail parties, corporate functions, plated & served dinners, buffets & drop-off service too!

PROVIDES PROMPT, DEPENDABLE SERVICE, GREAT FOOD AND UNMATCHED CUSTOMER SERVICE

The food was great, the presentation was excellent and I appreciate Sharon's attention to the details to create a seamless experience.

Jenni Burg

Sharon and her staff went above and beyond my expectations! The food layout was gorgeous and she even added an extra dish to ensure we didn't run out of food. Would definitely recommend using them for any big events you may have!

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Sharon was the perfect choice for our company's party. They were able to handle all out needs in a short time frame and work within our budget. Sharon was personally involved in all aspects. She and her staff helped create a tasty, elegant event that went as smooth as possible even with our challenging requests and space.

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