|6 fresh||Basil leaves|
|2 fl oz||Rutte Dry Gin|
|3/4 fl oz||Lime cordial|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/6 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Balanced tangy citrus, fresh basil and gin botanical complexity.
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.