Basil Gimlet
Muddle; Shake ∙ 4 min ∙ 18.6% ABV ∙
The Basil Gimlet is a shaken gin sour of London dry gin, lime cordial and fresh lime juice with muddled basil, served up in a cocktail glass.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In the base of the shaker, muddle: Fresh basil leaves 6 pcs
- Add the remaining ingredients: London dry gin 60 mlLime cordial 20 mlLime juice 15 mlSugar syrup 5 ml
- Shake with ice
- Fine strain into the chilled glass
- Garnish with a lime twist
Tips
- Slap the basil between your palms, then muddle it gently; pressing hard tears the leaves and makes the drink grassy and bitter.
- Lime cordials vary in sweetness by brand, so taste before you strain and adjust the cordial against the fresh lime.
History
The Basil Gimlet traces to sommelier Shelley Lindgren, who encountered a vodka-based version at the Boston restaurant Via Matta and brought the idea back to her husband, Greg Lindgren, owner of the San Francisco bar Rye. He put a gin-based take on his menu, and for a few years the drink became a fixture across San Francisco bars.
It's built on the classic Gimlet of gin and lime cordial, first attested under that name in 1928. The basil version adds muddled fresh basil to the gin and lime, layering an herbal edge over the citrus.
FAQ
How do you make a Basil Gimlet?
Gently muddle 6 fresh basil leaves in a shaker. Add 60 ml London dry gin, 20 ml lime cordial, 15 ml fresh lime juice and 5 ml sugar syrup, and shake with ice. Fine-strain into a chilled cocktail glass and garnish with a lime twist.
Is a Basil Gimlet shaken or stirred?
Shaken. The basil needs the agitation to release its aromatics, and the citrus and cordial need the quick chill and aeration of a shake rather than the clarity of a stir.
Why use both lime cordial and fresh lime juice?
The cordial brings a sweetened, slightly cooked lime note and body, while the fresh juice brings the sharp acidity the cordial has lost. Cordial alone tastes candied and flat; fresh juice alone would taste thin next to the gin.
Can I use a softer botanical gin instead of London dry?
You can, but London dry is the safer pick: its crisp juniper stands up to the lime cordial and the pungent basil without getting lost.
