Gin Basil Highball
The Gin Basil Highball is a crisp, refreshing Highball with a herbal character and the touch of Basil.
recipe source
The recipe description is inspired by personalities and publications.
Image Source: original
ingredients
- 40ml Niemand Gin (gin)
- 30ml Lemon Juice Fresh (citrus juice)
- 30ml Green Basil Syrup (basil syrup)
- 100ml Schweppes Club Soda (soda water)
glassware:
Highball
technique:
build in
garnish:
1x lemon zest
mixing instructions
- Pour all the ingredients (except!) the carbonated filler into the serving glass.
- Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
- Add ice cubes.
- Add your garnish.
- Prepare your garnish.
- Prepare your Mise en Place.
- Chill the serving glass in the fridge.
- Take the chilled glass out of the fridge/freezer.
- Pour all the ingredients (except!) the carbonated filler into the serving glass.
- Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
- Add ice cubes.
- Add your garnish.
- Clean up your working station.
how to garnish
- 1x lemon zest, squeeze and drop into the glass.
mixing tips
General
- Start with the cheapest ingredients (the syrup) first.
Ice
- Try to add the ice cubes into the glass by the end. Do it carefully. Otherwise, you might spill the liquid, or due to the acid of the citrus juice, you will create a lot of foam that spills over.
Glassware
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
Non Alcoholic Ingredients
- Make sure your carbonated filler is cold and fresh.
- Try to keep the homemade syrup constantly refrigerated. It will often have a shorter expiration than store-bought syrups.
flavour and texture
Aroma:
lemon
Flavour:
rosemary
Texture:
delicate
editor recipe notes
We adopted the recipes from Jörg Meyers’s Youtube Channel “trinkabenteuer.”
We used 200 grams of Basil, and then we blanched it. After, we used the mixer and mixed it with warm sugar syrup. We used the highest speed for blending and did this for about 2 minutes. So the syrup gets a dark green color. After, we used a sieve to strain just the liquid.
It’s an excellent way to blanch the Basil. You can get more flavor and color out of it, and because of the heat, you kill many germs on the Basil, so you also have a longer expiration time.
We found an excellent Gin that fits perfectly with the Basil Syrup.