Homemade 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.
Basil Gin was the first infusion I made with my 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!
Shake with ice, strain into a cocktail coupe, and garnish with a fresh clipping of Opal Basil.
Opal Basil Gin
2 g Fresh Opal Basil (around 10-15 leaves)
2 c Gin
Add ingredients to the vacuum bag, squeeze out as much air as possible, and seal. Place in Sous Vide at 125 degrees Fahrenheit for 1 hour. Strain with Cheese Cloth, and store in a non-reactive container. (I like glass flip-top bottles).
Equipment: Sous Vide Supreme, vacuum sealer, & vacuum pouches. Glass bottles for storing.
Pro Tip: Use the seal function only, do not use the vacuum function when preparing liquids.