I’ve had a major obsession with Basil for years now, and have tried to put it in pretty much everything edible. Yogurt, Ice Cream (which is delicious), and of course spirit. I tried a few failed attempts at making Basil Liqueur, which always ended badly and went down the drain.
Basil Gin was the first infusion I made with the Sous Vide, following the recipe from The Cocktail Lab by Tony Conigliaro, but of course I grabbed the gorgeous Opal Basil at the market! It’s quite simple: wash basil, put basil in sous vide bag, add gin, squeeze out air, seal bag, throw in sous vide, strain. Presto! Basil Gin!
The gin picks up a yellowish green tint from the Basil, and if you’re really hard core you’d throw that in a centrifuge to get all of the chlorophyll particles out of your spirit. I’m still working on getting a centrifuge, so my Basil Gin stays green.
The Opal Basil Gin does very well in a Gimlet, the basil giving it just another layer of herbaceous flavor, and the fresh lime adding the citrus-y zip. Garnish with a clipping of the top of the basil plant, right where it begins to blossom, adding more of that sweet basil aroma to the cocktail.
Get the recipe on Gastronomista>>