Monday, February 9, 2009

Drinks: Lemon Basil Gimlet

For years I thought a gimlet was something you had to be over age 70 to order. It sounds so old-fashioned! Then, I had the world's best at Matchbox. They do vodka infusions at Matchbox (pineapple and ginger) and mix it with fresh squeezed lime juice and a splash of sugar syrup. It's the best summer drink, ever.

Chicago is having a mid-winter heat spell (high of 63 predicted for today!) The thaw is greatly appreciated. There will be more cold and snow, to be sure, but for now, we celebrate!

My husband, the resident expert saucier and drink maker, made this gem for me the other night. It was perfect: refreshing, clean, and gorgeous.

Lemon Basil Vodka Gimlet
Print recipe only here

Serves 2

fresh basil
powdered sugar
sugar syrup or superfine sugar
muddler or wooden spoon

Moisten the rim of two highball glasses.

Sprinkle 1-2 T powdered sugar on a small plate and dredge the rim of the glass in the sugar. Set aside.

In a shaker, combine:
Zest of one lemon (peel a lemon using a vegetable peeler, being careful to just peel the top yellow layer, without the white pith)
4 fresh basil leaves
1 T sugar (preferably superfine)

Muddle together. If you don't have a muddler, use the handle of a wooden spoon to smash the basil and lemon zest into the sugar so that the essential oils are released.

Add to the shaker:
3-4 shots vodka
3-4 shots fresh squeezed lemon juice
6 icecubes

Shake vigorously. Taste and adjust if necessary (I don't like anything to be too sweet - you may prefer yours with a bit more sugar than indicated here).

Add 4 ice cubes to each sugar-coated glass and strain gimlet into each. Top with one fresh basil leaf and serve.

For an alternate preparation see Well Fed Blog's Lemon Basil Vodka Gimlet

1 comment:

Jennifer B. said...

I ordered this at a resturant last year. Well, technically I din't order it. I told the bar tender that I loved lemon and didn't know a thing about mixed drinks. He said "gimlet", I said "what?" went on like this an embarassing long now, I'm making my own tonight! Thanks for the recipe!