Basil Gimlet
Muddle; Shake ∙ 4 min ∙ 22.2% ABV ∙
The Basil Gimlet is a shaken gin sour variation built on London dry gin, lime cordial, fresh lime juice, and muddled basil, served up in a cocktail glass. Fresh basil hits first, backed by a sharp citrus snap and a light sugared edge, settling into a crisp finish.
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 leaves between the palms before they go into the shaker, then muddle them gently — pressing hard tears the leaves and turns the drink grassy and bitter.
- Shake hard with ice for a full 12-15 seconds to fully macerate the basil and chill the mix.
- Double strain through a fine mesh strainer into the chilled cocktail glass to catch torn basil fragments and keep the drink clear.
- Balance the lime cordial and fresh lime juice by tasting before straining, since cordial sweetness varies by brand and can throw off the drink's balance.
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, swapping vodka for gin, and for a few years the drink became a fixture across San Francisco bars. It's built on the classic Gimlet — gin and lime cordial, first attested under that name in 1928 — muddling in fresh basil for an herbal edge in place of the traditional straight citrus profile.
FAQ
How do you make a Basil Gimlet?
Muddle fresh basil leaves gently in a shaker. Add London dry gin, lime cordial, fresh lime juice, and a touch of simple syrup. Shake vigorously with ice, then fine-strain into a chilled coupe. Garnish with a lime twist or a fresh basil leaf.
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 sharp acidity the cordial has lost. Cordial alone reads candied and flat; fresh juice alone would leave the drink thin against the gin.
Can I use a softer botanical gin instead of London dry?
You can, but a classic London dry is highly recommended. Its crisp, juniper-forward profile is robust enough to stand up to the heavy lime cordial and the pungent, herbaceous basil without getting completely lost in the mix.
