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S J H Desmond
19th March at 21:12
Instead of saline, I've used a pinch of salt as an abrasive to help with muddling the leaves.
28th August 2024 at 00:46
Like most recipes with leaves, there's a lot of room for variability (leaf sizes, muddling length/intensity, etc.) (especially so with the recipe calling for 12). More precision would be nice, otherwise this may require some experimentation to achieve balance. Nonetheless, a nice option if you're in the mood for a refreshing basil drink, especially at the end of a hot summer day.
2nd July at 19:06
Peter, I understand your concern, and I share it. It's as bad a "juice of half a (lime, lemon, whatever)". But what can be done? It's easy to specify a volume of juice, but what could be done about leaves? And what about the variability of muddling technique? I don't see a solution. For me, I sometimes make dated notes on the recipe, just as I do when 'tuning' someone else's recipe to my (or my wife's!) tastes. Sometimes the outcome is multiple variations. In my case, that would include margaritas and daiquiris.
11th May 2024 at 07:01
Have you seen my GINovese recipe ?
11th May 2024 at 08:33
You have a very similar recipe. Your use of almond milk is a nice touch!