Since yesterday’s post was all about pesto, I thought it fitting that today’s cocktail contain basil as well. Hence I made a basil gimlet. Traditional gimlets are made of gin, lime and simple syrup, shaken with ice and strained into a martini glass. They’re similar to gin martinis, but with lime juice instead of vermouth. In my twist on a traditional gimlet, I added basil and substituted agave nectar for simple syrup.
The basil gimlet is very similar to my first summer cocktail, the beautiful red bell, but contains more lime juice and basil in place of the red bell pepper. Both are delightful, but I do think the red bell pepper adds a special sweet flavor and a pretty color. While basil and red pepper are in season, why not give them both a try?
Basil Gimlet Recipe
Adapted from Scott Beattie’s Live Basil Gimlet in The New York Times
- 8 medium basil leaves
- 1 1/2 ounces gin
- 1 lime, juiced
- 1 to 2 teaspoons agave nectar, to taste
- In a mixing glass, gently muddle the basil leaves.
- Add lime juice, agave nectar and gin.
- Fill with ice and shake well.
- Strain into a martini glass.
As summer turns to fall, my summer cocktail series must come to an end. Today certainly feels like one of the first days of fall; I’m huddled under a blanket next to Cookie, listening to cars run through puddles outside, and icy cold, fruity drinks don’t sound quite so appealing. I think today’s gimlet, my tenth summer cocktail, will be the last of the series.
If you’re experiencing warm weather, be sure to try the other fresh fruit and herb-based cocktails while you can: the beautiful red bell, strawberry smash, rainier cherry mojito, watermelon cucumber cooler and cucumber caipiranha, peach mojito, raspberry daiquiri, blueberry lavender [hard] lemonade, fresh bloody mary and canteloupe fiesta cocktail.
And don’t worry, I have several ideas for fall-themed cocktails that I’ll share as the weather gets cooler! What is your cold weather drink of choice?