Basil Gimlet

Difford's Guide
User Rating (30 ratings)

Serve in a

Coupe glass

Photographed in a

Libbey Speakeasy Coupe 8.5oz

Garnish:

Lime zest twist (discarded) & basil leaf

How to make:

MUDDLE basil in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

6 fresh Basil leaves
2 fl oz Rutte Dry Gin
3/4 fl oz Lime cordial (sweetened lime juice)
1/2 fl oz Lime juice (freshly squeezed)
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
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Review:

Balanced tangy citrus, fresh basil and gin botanical complexity.

History:

Greg Lindgren is credited with creating the Basil Gimlet in 2006 at Rye in San Francisco USA but we've adapted our recipe from the Basil Gimlet we discovered the same year at Stella in Boston, USA. This recipe uses a combination of fresh lime and lime cordial (part of a Gimlet's DNA) while Greg's used fresh lime juice and simple syrup.

See our Gimlet cocktail page for more information on the history and variants of this drink.

Nutrition:

One serving of Basil Gimlet contains 162 calories.

Alcohol content:

  • 1.5 standard drinks
  • 20.3% alc./vol. (40.6° proof)
  • 20.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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