adapted from http://www.aidamollenkamp.com/2012/03/happy-hour-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
Ingredients
- 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
Instructions
- 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.