I’ve been using a lot of basil lately. It’s in season, you know. And this year I’m growing my own. There’s nothing like going outside to pick fresh herbs for a cocktail made with fresh fruit. If only I lived in California and could also pick my own citrus. But I digress.
This is a terrific drink; its name is rather unfortunate. Sad. But don’t let it stop you. You must have this cocktail. It’d be great any time, but it’d be most fabulous at brunch.
1.5 oz. gin
.5 oz. Cointreau or other orange liqueur
.5 oz. simple syrup
1.5 oz. fresh grapefruit juice
1/2 lime, quartered
4-5 leaves fresh basil
Quarter the half lime, then muddle with simple syrup and basil in a mixing glass. Muddle until lime is juiced and basil is bruised, but not shredded. Add grapefruit juice, gin, Cointreau, and ice and shake and strain over ice. Top with club soda.
Quartering the lime and muddling it is a technique I like to use occasionally instead of juicing the lime. You get flavor from the rind and more pulp this way. I’m not sure I could actually tell a difference in taste, but it’s fun to do. And a nice change from juicing the lime.
And now my drunk friends, it’s time for variations. This makes a great punch. But you’d better not drink too much or you’ll get heartburn from all that grapefruit juice like I did. You should consider using cheap triple sec instead of cointreau if you do this. You know, so you don’t go broke. Also, go ahead and buy some Simply Grapefruit juice instead of buying and juicing all those grapefruits.
As always, try subbing soda with ginger ale or champagne.