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Basil and Lemon Martinis

Basil and Lemon Martinis

Gather up that last bit of basil from your garden, a few lemons from the market and you’re on your way to shaking up a bright martini with subtle complexities. It’s an ideal way to toast the last of summer!

At first whiff there’s an undeniable essence of lemon with that fresh herbal note of basil.

But this cocktail has more layers that continue to unfold with each sip. Floral tones from a fabulous gin swirl with sweet red vermouth and its spicy, earthy quality. Limoncello, that playful lemon liqueur dances with the fresh lemon in your glass.

This delightful chilled cocktail is a takeoff from Naren Young’s creation on Liquor.com – my favorite site for all things spirits and cocktails. While looking for a beverage to bridge summer into fall, this seemed to fit!

This martini starts with basil muddled with simple syrup. And in the South anything with simple syrup is promising.

Then pour in the trio of spirits and freshly squeezed lemon juice.

Fill the shaker with ice then give it a good shake until it’s mixed and really, really cold.

Pour it up in your favorite martini glass, top with a touch of basil and enjoy this last weekend of summer!

Basil and Lemon Martinis

I used sweet red vermouth which adds an undertone of spice, reminding me of fall flavors. But sweet white vermouth can also be used.

8 basil leaves, 10 to 12 if they’re small

1-1/2 tablespoons simple syrup

½ cup good gin, such as Plymouth

2 tablespoons limoncello

2 tablespoons sweet vermouth

2 tablespoons freshly squeezed lemon juice

Ice for shaking

Extra basil for garnish

Toss the basil leaves into a cocktail shaker. Pour in the simple syrup and using a muddler crush the leaves into the syrup.

Add the gin along with the limoncello, the vermouth and the lemon juice.

Fill the shaker with ice and shake until the martini is mixed and very cold, about 30 seconds.

Pour the martinis through the cocktail strainer into martini glasses or cocktail coupes.

Top with a leaf or two of fresh basil.

Makes 2 generous martinis.

Basil and Lemon Martinis, courtesy of Preserving Good Stock

September 20, 2019
: Makes 2 generous martinis.

Gather up a bit of basil from your garden, a few lemons from the market and you’re on your way to shaking up a bright martini with subtle complexities.

By:

Ingredients
  • I used sweet red vermouth, adding an undertone of spice, reminding me of fall flavors but sweet white vermouth can also be used.
  • 8 basil leaves, 10 to 12 if they’re small
  • 1-1/2 tablespoons simple syrup
  • ½ cup good gin, such as Plymouth
  • 2 tablespoons limoncello
  • 2 tablespoons sweet vermouth
  • 2 tablespoons freshly squeezed lemon juice
  • Ice for shaking
  • Extra basil for garnish
Directions
  • Step 1 Toss the basil leaves into a cocktail shaker. Pour in the simple syrup and using a muddler crush the leaves into the syrup.
  • Step 2 Add the gin along with the limoncello, the vermouth and the lemon juice.
  • Step 3 Fill the shaker with ice and shake until the martini is mixed and very cold, about 30 seconds.
  • Step 4 Pour the martinis through the cocktail strainer into martini glasses or cocktail coupes.
  • Step 5 Top with a leaf or two of fresh basil.


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