Description
Using a floral-forward gin enhances the fresh basil and bright citrus in this spring cocktail.
Ingredients
Scale
- 2 oz gin (floral forward gin recommended)
- ¾ oz fresh lime juice
- ¾ oz basil simple syrup
- 1/2 oz cucumber juice
- 4 basil leaves
For the basil simple syrup:
- 1/2 cup white sugar
- 1/2 cup water
- 10 basil leaves
For the cucumber juice:
- 1/2 cucumber
- 1/8 cup water
Instructions
- Muddle basil leaves with simple syrup, lime juice and cucumber juice in shaker.
- Add gin and ice. Shake and double strain into coupe or Nick and Nora glass.
- Garnish with basil leaf and cucumber ribbon and/or edible flower.
For the basil simple syrup:
- Bring to simmer to dissolve sugar in water and let cool.
For the cucumber juice:
- Blend cucumber with water.
- Strain pulp out to get juice. (Water is added just to allow to be more juice like and less thick)