Pineapple and basil go well together in a tart and savoury flavour combo that cries out for cocktail experimentation. So I made this drink, which is like the love child of a mojito and a gin fizz, with basil instead of mint and tequila rather than gin. A squeeze of lime tones down the pineapple’s sweetness and a touch of agave syrup takes away the spirit’s bite. Lengthen it with soda water and you’ve got a pretty, refreshing summer sip. Enjoy!
What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.
Tequila Pineapple Fizz
- 1.5 oz Espolon tequila
- 1 oz fresh pineapple juice
- 0.5 oz fresh lime juice
- 1 tsp. agave nectar
- 5 large basil leaves
- Top soda water
- Garnish: Basil sprig
Method: In the base of a cocktail shaker, muddle basil gently with tequila, pineapple juice, lime juice and agave nectar. Add ice and shake. Pour into a Collins glass, add ice then top with soda water (about 1 oz). Stir and garnish with a fresh basil sprig.
Gin, lemons, ginger. What’s not to love? Here’s a drink that’s tart and smooth, with a sweet and spicy kick. I used some of the ginger syrup left over from early April’s Lawnmower cocktail; muddled it with basil, gin and lemon juice; tossed in an egg white; and christened the delicious result a Ginger Gin Sour.
Basil and ginger together? Why yes, Thailand is on to something with that flavour combo.
This short cocktail will help you transition from the stiff sours of winter to the long, lemony gin drinks of summer.
Ginger Gin Sour
- 2 oz gin
- 4-5 basil leaves
- 1 oz fresh-squeezed lemon juice
- 3/4 oz ginger syrup*
- 1 egg white
- Basil sprig garnish
Method: In the base of a cocktail shaker, muddle basil gently with gin, lemon juice and ginger syrup. Add egg white and dry shake. Add ice and shake again. Strain into a chilled coupe or an ice-filled rocks glass and garnish with a basil sprig.
- 1 cup cane sugar
- 1 cup water
- 1 cup fresh ginger, shredded
Method: Bring the sugar and water to a boil over medium heat. Add the ginger and boil for one minute. Remove from heat and let cool to room temperature. Strain the ginger from the syrup. Store in a clean glass jar for up to one month in the refrigerator.
– Ginger syrup recipe by Wade Sirois, Crowbar
I love Lillet. It had been awhile since we’d had a bottle of this French aperitif wine inside the house, so the other week when I was in the mood for a “menage a trois” (Lillet, gin and St. Germaine) I
sexted texted my hubby to bring home a bottle. Now, we have most of a bottle left and are in need of Lillet recipes. Enter the Lillet-Basil Cocktail, a yummy little Martha Stewart number I found on Yummly.
It’s all about the Lillet in this refreshing sip.
Honestly, I could drink Lillet on its own, but it seems heavy and sweet neat, so I looked for a recipe that uses oranges (we are out of lemons and limes!). Plus, the last of our basil was begging to be used up. The original Lillet-Basil recipe doesn’t call for simple syrup, but I felt it could use a touch of sweet so I added a half ounce. I also subbed in club soda for tonic; I cringed at the thought of adding bitter Schweppes to my sweet Lillet. The result is a fragrant and refreshing sip that plays up Lillet’s inherent charms.
- 1/2 cup Lillet Blanc
- 1 oz gin
- 2 tbsp. fresh-squeezed orange juice
- 1/2 oz simple syrup
- 1/4 cup loosely packed fresh basil leaves, plus sprig for garnish
- Splash tonic water (I used club soda)
- 1 cucumber spear for garnish
Into a cocktail shaker add the Lilt, gin, orange juice, simple syrup, basil leaves and ice. Shake well. Strain into an ice-filled tumbler, add soda water and garnish with the cucumber spear and basil sprig.
— Recipe adapted from Martha Stewart via Yummly