5 Ingredients or Fewer

Basil-Vodka Gimlet

by:
July 14, 2011
Photo by Karen Mordechai
Author Notes

I am for the most part a wine and beer guy, but every now and again I reach for something a bit stiffer. In the cold months that would be a bourbon, and in the summer, this drink. I first had a basil gimlet (with gin) at a restaurant years ago, and even though I'm not a gin drinker, fell in love with the thing and vowed to come up with a vodka version ASAP. This concoction is the result of that effort launched so many years ago, and is a perfect poolside sip. - Oui, Chef —Oui, Chef

Test Kitchen Notes

WHO: Oui, Chef is a father of five, a graduate of Le Cordon Bleu, and a food blogger.
WHAT: A pitch-perfect blend of basil, lime, and vodka.
HOW: The basil, lime zest, lime juice, and simple syrup all get muddled together, hang out for five minutes, and then get shaken with vodka and ice.
WHY WE LOVE IT: Oui, Chef gets all the ratios just right -- the cocktail has the perfect touch of sweetness, tang, and zip. Drink it while the weather's still warm -- and then in the heart of winter, when you're begging for sunshine. —Food52

  • Serves 2
Ingredients
  • 6 large, fresh basil leaves, torn into strips
  • Finely grated zest of 1/2 a lime
  • Juice of 1 lime
  • 1/2 ounce simple syrup
  • 2 1/2 ounces vodka
In This Recipe
Directions
  1. Put the basil strips, lime zest, lime juice and simple syrup in a cocktail shaker. Crush the leaves and the juices with a muddler and let sit for 5 minutes to allow the liquid to infuse with the basil flavor.
  2. Add the vodka, then fill the shaker 2/3 full with ice. Cover and shake vigorously for 30 seconds. Strain the elixir into 2 chilled martini glasses, top each with a small sprig of basil and enjoy!
  3. Rinse and repeat!
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Review
I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.