'gin'-Ger Basiltini

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READY IN: 120hrs 10mins
Recipe by Vicki Kaye

This was recently in the L.A. Times. Very complex and interesting mix of flavors. A bit strong--so one drink is small. But I love cocktails that are off the beaten track, so I thought I would share.

Ingredients Nutrition

Directions

  1. Place the cucumber and gin in a clean glass jar. Seal the lid tightly and set aside for 5 days, shaking once a day. (I did 4 days). Strain the gin through a few layers of cheesecloth or a fine mesh strainer into the original gin bottle. Label the bottle and refrigerate before using.
  2. In a medium saucepan, combine the water and sugar over high heat. Boil for 10 minutes, stirring occasionally until the sugar is completely dissolved. Remove from heat and add the ginger, allowing it to steep until the mixture is fully cool. Strain the syrup through cheesecloth or a fine mesh strainer into a clean glass jar. This makes 1 cup ginger simple syrup. Cover and refrigerate. It will keep for 2 weeks.
  3. In the bottom of a cocktail shaker, muddle together 5 basil leaves with the lime juice. Fill the shaker with ice, then add 1 1/2 ounces cucumber infused gin and 1/2 ounce simple syrup. Shake the ingredients vigorously, then strain into a chilled cocktail glass. Garnish with the remaining basil leaf and serve immediately.

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