I recently had some leftover vanilla pods, after scraping the seeds out for baking. The obvious thing to do with them, of course, was to make vanilla syrup, and then use it in cocktails. So I dropped the seeds into some simple syrup while it was still hot, let it steep for a while, then strained it all and put the syrup in the fridge while I perused my cocktail books.
After much leafing listlessly through pages and pages, I found something in the 2007 edition of Food & Wine‘s cocktail book: a basil-lime gimlet.
Basil I’ve got. Limes I’ve got. Vodka I’ve got. And instead of plain syrup, the vanilla syrup was ready to go. Perfect!
The recipe, in my adaptation, calls for 3 basil leaves (plus more for garnish), 1/2 oz. of vanilla syrup (or plain syrup, if you must, but remember! That’ll make just a plain basil-lime gimlet! It won’t be the same at all!), 2 1/2 oz vodka and the juice of one lime.
In a cocktail shaker, muddle the basil leaves with the syrup. Then add the vodka, lime juice, and some ice. Shake vigorously, and then strain into a cocktail glass. Garnish with additional basil leaves, and voila! Smooth, a little sweet, a little tart, delicious, and did I mention smooth?
(Post by Schnookie)