I’m teaching an herbal cocktail making workshop at Erin’s Meadow Herb Farm this June. I’ll be going over ways to incorporate fresh herbs into cocktails including muddling, infusing, garnishing, making simple syrups, making bitters and creating liqueurs. In order to prepare, I have the odious task of trying lots of herbal cocktails. This week I made the Basil-ica cocktail which unsurprisingly features basil. This one didn’t make the cut for the class since the basil was just a little too subtle and also because it contains St. Germain which delicious though it is is a little pricey and I want to make sure all the cocktails we make and recipes I share don’t call for too many expensive liqueurs. It’s still super tasty, though and is perfect for sipping on a lovely spring day. It has a bite at first, then mellows and sweetens. The basil, as I mentioned is subtle. We added a bit of sparkling water to lighten it up.
- 2 oz Plymouth Gin
- 1/2 oz fresh squeezed lemon juice
- 1/2 oz 1:1 simple syrup
- 1/2 oz St Germain Elderflower Liqueur
- 4 large basil leaves
- Dash of Regan’s Orange Bitters
- Dash of Peychaud’s Bitters
- GARNISH: Basil Leaf and long orange twist.
- Muddle basil with the lemon juice and simple syrup in the bottom of a cocktail shaker.
- Add Gin, elderflower liqueur, and the bitters.
- Add ice.
- Shake for 10-12 seconds, the strain into a chilled cocktail glass.
- Top with sparking water, if you wish.