Strawberry gin fizz with Thai basil.
I’ve written about this drink before, but it’s feeling like summer again in Seattle and spring strawberries have returned to the farmer’s markets. This drink feels like summer.
Since my last summer strawberry fizz, I’ve discovered a couple new gins that I’d highly recommend: St. George’s Terroir Gin, of California, which tastes of Douglas fir and sage; and The Botanist Gin, a gin laden with botanicals foraged from the windswept, peaty Scottish island of Islay. They’re both fantastic for a summer of G&Ts. Enjoy!
Strawberry-basil gin fizz
The recipe below is for individual servings. Feel free to substitute other berries.
- 1/4 cup fresh strawberries (about 4-5 berries), roughly chopped
- 1 tablespoon superfine sugar
- 3 basil leaves
- 2 oz / 1/4 cup gin
- 1 oz / 2 tablespoons fresh-squeezed lime juice
- club soda to taste
- ice
1. Muddle the strawberries, basil and sugar in a shaker. Add the gin, lime juice and ice. Shake vigorously, at least 20 seconds, and strain (or pour, if you like pulp) into a glass with fresh ice cubes. Top with club soda and garnish with basil or a lime wedge.
2. Alternatively, you can blend the strawberries, basil, lime juice and sugar in a food processor. Pour into a glass and stir in the gin. Top with club soda and serve.
May flowers
