155
102.9296875
The history of the gimlet stretches back to the 1850s when the first known "gin mixture" (gin, sugar, water and lime juice) was recommended every four hours to combat cholera that had spread from India to England. Today, this cocktail is making a resurgence as gin, particularly artisanal brands, come back in to fashion. Flavored with fresh basil, this version is light, summery and not without its nutritional value. One drink is "High In" vitamins A, C and K as as well as manganese.
156
103.59375
Basil Gimlet
July 21, 2015
30 min or less active, drink, gluten-free, summer, vegan
The history of the gimlet stretches back to the 1850s when the first known "gin mixture" (gin, sugar, water and lime juice) was recommended every four hours to combat cholera that had spread from India to England. Today, this cocktail is making a resurgence as gin, particularly artisanal brands, come back in to fashion. Flavored with fresh basil, this version is light, summery and not without its nutritional value. One drink is "High In" vitamins A, C and K as as well as manganese.Information
Servings: 2
Time: Less than 30 minutes active and total
Price: About $8.20 total; $4.10 per drink
Nutrition (per serving):
Calories: 150
Protein: 1g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 13g
Fiber: 1g
Sodium: 2mg
Cholesterol: 0mg
High In: Vitamins A, C and K, Manganese
Good Source:
Low In: Fat, Saturated Fat, Sodium, Cholesterol
Ingredients
- 3/4 cup sugar
- 1 bunch of basil (about 3 oz), stems discarded, divided
- 1 oz lime juice (1-2 limes)
- 3 oz good quality gin
Preparation
- In a small pot over medium heat, add sugar and 1 cup water. Stir until sugar is dissolved. Bring to a boil, add 1 oz basil leaves, remove from heat, and let steep 10 minutes. This makes a basil simple syrup.
- Strain simple syrup into a tall shaker and add lime juice and remaining basil leaves. Muddle for 1-2 minutes.
- Strain mixture into a tall glass filled with ice. Add gin and stir well. Strain into two glasses and garnish with basil flowers, if desired.
