Live Basil Gimlet Recipe (2024)

If you want to make this into a pitcher drink: 18 oz gin, 9 oz lime juice, 6 oz syrup and handfuls of basil. Muddled basil in a bowl and then let it sit with the rest of the ingredients for a little while to replace the shaking. Strained. Chilled. Delicious. PS: this amount fits perfectly in one of those ikea glass bottles with the snap on lid.

By not shaking, you miss out on some dilution from the ice melting which can have a significant impact on the flavor. I'd add an ounce or two of water to get the dilution before putting it in the pitcher and refrigerating.

Try this with St. Germaine (elderflower cordial) to hit another level!

I've made this with Thai Basil simple syrup and Thais Basil garnish.
It was great. Also works well with vodka or tequila.

Absolutely delicious, but I'd recommend straining AND fine straining with a sieve in order to catch all those little pieces of basil.

Do tell how to make lime cordial, please!

I used homemade lime cordial (if you're a gimlet fan, I can't recommend making your own enough) in place of lime juice and simple syrup and wondered how it'd turn out. It was perfect; this is a wonderful drink.

The basil intensifies the herby quality of the gin -- great co*cktail.

Great drink! I bumped the gin up to 2oz, and the simple syrup up to 3/4 oz, plus a pinch of salt. Served in a chilled coupe glass.To get the bright green color I blender muddled it: puree the basil leaves with a small amount of liquor in a blender before sieving into shaker.

Followed the recipe twice on this one! Both times, it was too sweet to enjoy and the basil was lost under the sugar and mint. The second time, I took an extra basil leaf and aggressively rimmed the glass with it fir serving. Ultimately I got it right the third time: started with heavily muddled mint, and I measured both the syrup and lime components Scantly. Finally! A Basil gimlet.

Delicious recipe! I would recommend scaling down the simple syrup to 1/3, instead of 1/2.

Divine! Its balanced and refreshing - like an herbaceous and less sweet mojito. You can sub 1/4 ounce agave and a bit of water for the simple syrup.

Wonderful co*cktail. I liked the suggestion of using an immersion blender to blend some of the basil into the drink for a stronger basil flavor and color. I also added a couple of grinds of black pepper which plays nicely with the basil. Attached a basil top with one of those tiny wooden clothes pins to the rim for garnish. Beautiful!

Very nice summer drink. I made it as written with basil used immediately after cutting from a live plant and like others but failed to get that beautiful green as in the photograph. Next time I’ll use much more basil to get a more in-your-face basil-y flavor.

Excellent as is.

replaced the simple syrup w/ St. Germain and it did not disappoint! i recommend putting as much basil as your heart desires

Very nice co*cktail. Next time I’ll add more basil, at least 1.5 times the recipe.

I also enjoy this with a muddled strawberry in the mix.

My limes were exceptionally bitter, so I added 1/4 oz St. Germain and an extra 1/2 oz of gin. Very tasty!

Strongly recommend adding a splash of brut champagne at the end if you want something with more vitality :).

I love this drink! Best summer co*cktail. Only recommendation is to use a tad less simple syrup.

A couple of drops of orange flower water adds a beautiful "what's in there?" note. Especially good if your meal is headed in an Eastern Mediterranean direction.

I made a larger batch and used an immersion blender to blend in some of the basil. It gave it a slightly brighter basil flavour and a lovely green colour.