I've had a major obsession with Basil for years now, and have tried to put it in pretty much everything edible. Yogurt, Ice Cream (which is delicious), and of course spirit. I tried a few failed attempts at making Basil Liqueur, which always ended badly and went down the drain.
Basil Gin was the first infusion I made with the 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!
The gin picks up a yellowish green tint from the Basil, and if you're really hard core you'd throw that in a centrifuge to get all of the chlorophyll particles out of your spirit. I'm still working on getting a centrifuge, so my Basil Gin stays green.
Gimlets have become one of my favorite cocktails, mostly because when I get together with my girlfriends from architecture school we without fail start the evening off with gimlets. The are one of those drinks that is a "happy place" for me. If you use high quality, fresh ingredients, Gimlets are delicious: fresh, piquant, and just the right amount of boozy kick.
The 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.
Opal Basil Gimlet
Created by Gastronomista
2 oz Opal Basil Gin
3/4 oz Simple Syrup
3/4 oz Fresh Lime Juice
Opal Basil to Garnish
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.
Basil Gin recipe modified from The Cocktail Lab by Tony Conigliaro
-This post is part of a series for Sous Vide Supreme-