adapted from

Cucumber Basil Gimlet Cocktail Recipe

Cucumber-Basil Gimlet Cocktail Recipe

  • Makes: 2/3 cup simple syrup//1/2 cup cucumber juice//One cocktail
  • Total Time: 4 1/2 hours to make the simple syrup
  • Hands On Time: Less than 5 minutes


  • For the basil simple syrup:
  • 2/3 cup agave nectar
  • 3/4 cup water
  • 2 cups lightly packed fresh basil leaves
  • For the cucumber juice
  • 3 to 4 medium persian cucumbers
  • 1 teaspoon freshly-squeezed lime juice
  • 1 teaspoon agave nectar
  • For the cocktail
  • 4 to 5  fresh basil leaves
  • 2 ounces Bloom or another London dry gin
  • 3/4 ounce cucumber juice
  • 3/4 ounce basil simple syrup
  • 1/4 ounce freshly squeezed lime juice
  • Ice


  • For the basil simple syrup:

Whisk together water and agave in a small saucepan then place over medium heat and bring to a simmer. Remove from heat, add basil, and set aside at room temperature to cool, at least 30 minutes. Pour through a fine mesh sieve, discard basil, then cover simple syrup, and refrigerate until chilled, at least 4 hours. (Can be made up to 1 week ahead. Store refrigerated in an airtight container.)

  • For the cucumber juice:

Combine in a mini food processor or blender and puree until smooth. Strain through a mesh sieve, pushing on the back to extract juices (you should have about 1/2 cup). (Can be made up to 4 days ahead. Store refrigerated in an airtight container and shake before using.)

  • For the cocktail:

Reserve one basil leaf for garnish then place remaining basil in a shaker and bruise a few times with a muddler.  Add remaining ingredients (except that basil leaf for garnish) and add ice. Shake until chilled then strain into a chilled cocktail glass. Smack reserved basil leaf between your hands over the glass (to release essential oils) then float on the cocktail’s surface and serve.