If there is anyone out there who has been eagerly awaiting a new post, I apologize for the delay. I’m two weeks away from defending my dissertation, and needless to say, it’s been busy! I finally sent my second chapter to my committee today, and celebrated by making a Cucumber Basil Gimlet.
I don’t remember exactly where the inspiration for this cocktail came from. I saw the name in passing somewhere and made a note of it. I didn’t even look up the recipe; the idea was straightforward enough, and it sounded like a lovely combination of flavors. So once the basil on my patio was mostly recovered from my best attempts to let it wither and die, I plucked a few leaves and experimented with proportions.
This is a lovely summer drink, and it stands out amid a list of other summery recipes I have lined up for the next few weeks in that it is not at all fizzy (although now that I think about it, you could amp up the lime juice and simple syrup, add club soda, and make a gin-basil Mojito sort of cocktail… hmm). It doesn’t go down too quickly, but it’s still citrusy and refreshing. Great for an evening on the porch.
For those of you who have time for that sort of thing.
Cucumber Basil Gimlet
2 oz. gin
1/2 oz. lime juice
1/2 oz. simple syrup
5 slices cucumber
5 basil leaves
Add cucumber slices and basil leaves to a shaker with lime juice and simple syrup. Muddle until leaves are bruised and cucumber is broken up. Add gin and ice. Shake until well chilled. Double-strain into a coupe glass. Garnish with a slice of cucumber and a sprig of basil.