Basil Gimlet

Difford's Guide
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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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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 111 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

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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:

There are approximately 154 calories in one serving of Basil Gimlet.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 111 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

Buy it here
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