A Basil Vodka Gimlet is a fresh, herbaceous variation of the classic Gimlet, combining vodka, fresh lime juice, simple syrup, and basil. The basil adds a bright, garden-fresh aroma that complements the tart lime and clean flavor of vodka, creating a crisp and refreshing cocktail.
The Basil Vodka Gimlet is a modern variation of the classic Gimlet, a drink that dates back to the late 19th century when British sailors mixed lime juice with gin to help prevent Scurvy. Over time, the traditional gin-and-lime mixture evolved into the familiar gimlet made with gin, lime juice, and sugar or simple syrup. The vodka version emerged after World War II, particularly in the 1950s and 1960s, when vodka became hugely popular in the United States and Europe. The basil version emerged much later, during the late-20th and early-21st century craft cocktail revival, when bartenders began experimenting with fresh herbs.
The drink is essentially an herb-forward twist on the traditional gimlet, showing how a simple cocktail structure can be easily adapted with fresh herbs for a more aromatic and seasonal character.
Equipment that I Used
- Measuring Cups: A dry measuring cup to measure the sugar and a liquid measuring cup to measure the water (although this recipe doesn’t need to be all that precise, so I use the same measuring cup for the water after I’ve used it for the sugar).
- Saucepan: Large enough for 2 cups of syrup.
- Spoon or Silicone Spatula: For stirring, I like to use a Silicone Spatula because it’s a little easier on the pan and I can use it to scrape the pan clean after cooking.
- Fine Mesh Strainer: A fine mesh strainer is useful when making infused simple syrups. It removes herbs, spices, citrus peel, or other flavoring ingredients after steeping, leaving a smooth, clear syrup.
- Straight-Handled Swivel Vegetable Peeler
- 32 Ounce Wide-Mouth Mason Jar: Mason jars are designed for hot liquids, so freshly made syrup can be poured in without cracking the glass – and the wide mouth type makes them easier to fill. A 32-ounce jar is way too large for 2 cups of syrup, but I find that filling a 16-ounce jar completely with hot liquid doesn’t leave enough headspace to avoid spilling and leaves no room for expansion, stirring, or shaking.
- Canning Funnel: A canning funnel helps to pour the hot syrup from the saucepan into the mason jar without spilling or getting sticky syrup on the rim of the jar,
- Syrup Dispensers: While a mason jar is a good container for cooling and long-term storage, it’s a mess to try to spoon or pour out of. When I’m ready to use my syrup, I transfer it into either a Plastic Condiment Squeeze Bottle – which I find to be the most convenient – or a decorative Syrup Dispenser Bottle if it’s going to be on display on my bar.
Basil Vodka Gimlet
Ingredients
- 2 oz vodka
- 1 lime
- 3/4 oz simple syrup
- 5 fresh basil leaves (and more for garnishing)
Instructions
- Tear 5 basil leaves into small pieces and add them to a cocktail shaker. and gently muddle them to release their oils.
- Zest 1/2 of the lime into the cocktail shaker.
- Squeeze the lime into the cocktail shaker.
- Add 3/4 ounce of simple syrup to the cocktail shaker.
- Muddle the basil leaves and let it sit for about 5 minutes.
- Add 2 1/2 ounces of vodka to the cocktail shaker.
- Fill the shaker with ice and shake well.
- Double-strain into two chilled cocktail glasses (Place a Hawthorne or built-in shaker strainer over the shaker, hold a fine-mesh strainer over the serving glass, and pour the drink through both strainers at once into the glass).
- Garnish with a fresh basil leaf.