After taking a cocktail class for six weeks this spring, there was one thing I learned and that was infusing alcohol with herbs, fruits or spices can be such an enticing thing. I first started my infusion obsession by adding fresh strawberries to reposado tequila, and creating a creamy strawberry jalapeno margarita, and after that was such a success, I moved on to other interesting alcohol concoctions. I’ve been watching a lot of cocktail Reels on Instagram and one that caught my eye was blending fresh herbs into alcohol, which cuts down on the wait time for alcohol to absorb the flavors you add to it. That was inspiration enough for me to create this basil cucumber gin & tonic.
Blending fresh basil into gin and then straining it, infuses it quickly and gives it an herbaceous twist without overpowering the juniper flavors of gin. Sliced cucumbers are just another flavor enhancer that top the drink off and create a refreshing summer cocktail that’s not only tasty, but invigorating and heightens the senses.
It’s a real summer sipper and perfect for small gatherings or to enjoy at home during the week when you just want a change of pace. You can double or triple the recipe, just be careful not to double or triple the basil because it will become too strong of an infusion, which would take away from the natural gin taste.
3-4 fresh basil leaves + more for garnish
4 1/2 ounces gin
8 ounces tonic water
4 slices cucumber
(Makes 2 Cocktails)
- In a blender or glass with immersion blender, blend basil with gin until combined, about 1 minute. Strain through mesh strainer into measuring cup.
- Add ice to two glasses and pour infused gin over top. Add tonic water to rim, stir gently.
- Garnish with cucumber slices and fresh basil leaves. Enjoy!