Cocktails with Fresh basil leaves
Fresh basil is an aromatic culinary herb with tender green leaves, used in cocktails for its bright, peppery fragrance.
How it's used
Basil bruises black almost instantly and turns bitter when ground. Clap the leaves between your palms or press them once with the muddler, enough to break the leaf. In a shaken smash the leaves can also go in whole with the ice and come out in the strainer. Gin, lemon and strawberry suit it, and a leaf on the surface adds aroma.
Substitutes for Fresh basil leaves
Thai basil
The closest swap, in the same amount. It gives an aniseed edge instead of the sweet, peppery smell of regular basil.
Mint
Also works in the same amount and gives a cooler drink.
Can replace part or all of any sugar syrup, measure for measure. The basil comes through, but without the fresh leaf’s brightness.
Storage
Stems in water on the counter, not in the fridge: basil is a tropical plant and cold turns the leaves black within a day. Wrapped loosely it lasts a few days. Blanching the leaves for a few seconds and shocking them in ice water fixes the green, which is how a basil syrup keeps its color.
