Gin Basil Sour

This recipe uses Sour Mix as a substitute for lemon juice and homemade blanched basil syrup. It's a flavor power horse and very fast to mix =)

Source: The recipe is a riff on an existing recipe with different ingredients.

ingredients

  • 60 ml
    clockers Gin (Gin)
  • 30 ml
    green basil syrup homemade (basil syrup)
  • 30 ml
    sour cocktail mixer homemade (Juices)
how to mix:
Add all ingredients into the shaker. Shake until chilled and strain into a serving glass, with ice cubes inside. Add your garnish.
garnish:
1x lime wheel dehydrated
Place it on the ice.
Image: supermachine.art
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details

featured

bar technique:
Shake, Strain
equipment:
cocktail shaker, hawthorne strainer, jigger
glassware:
Old-fashioned
garnish:
lime wheel dehydrated

characteristics

variation:
Sour
style:
Day Drinking, Herbal and Sour, Modern
occasion:
Cruise Ship Specials, Holiday Cheer, Summer Picnics
Color:

aroma chart

  • Alc. Strength
  • Sour
  • Herbal
  • Sweetness
aroma:
Basil Green, Juniper, Lime
texture:
clean, crisp, fresh

detailed mixing instructions

  1. Prepare your garnish.
  2. Prepare your bottle setup.
  3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  4. Add all ingredients into the shaker.
  5. Add around 6 to 7 ice cubes into the shaker.
  6. Shake for about 30 seconds.
  7. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  8. Strain the mixed liquid into the chilled serving glass with ice cubes inside.
  9. Add your garnish.
  10. Clean up your working station.

mixing tips

mise en place

  • Try to use cold liquids to mix the drink.

glasssware

  • A chilled glass keeps your drink longer and more enjoyable.

ingredient

  • Be careful using a sour mix, its concentrated

editor recipe notes

So, this recipe was born out of less storage capacities. The sour mix was something I just wanted to try out, and because I had a delivery only every two weeks, I could not really use fresh basil. I don’t like to shake and waste so many herbs, so I decided to make a concentrated syrup out of it. You can unfortuanetly not premix the syrup and sour mix, after several minutes the color changes from freh green to yellow brown. so you have to mix it only on an order.

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