As summer winds down, I am finding myself eager to put behind me the near-disaster that was “Garden 2020.” I described in mid-May my reluctant optimism in planting anything, given the history I’ve had with the neighborhood deer (bless their hearts). Then, in early July, a glimmer of hope when I discovered all those lovely squash blooms. Little did I know (and I didn’t even bother to report to you) that it would be my final harvest of the season, as only days after the post about the ricotta stuffed squash blossoms, I was shocked back to reality with the total decimation of my raised bed plot. The deer ate everything—the blossoms, the growing fruit, the leaves, and even the tops of the hot pepper plants.
CAUTION: Graphic images ahead may be disturbing to some readers.
All of it, gone. Except, of course, the basil. Lord have mercy, do I have basil.
The saying goes that if life gives you lemons, you should make lemonade. In keeping with such age-old wisdom, I shall make basil cocktails! I’m still on my kick of inventing infused simple syrups for martinis, Manhattans and other libations. Might as well make the best of this excessive herbal situation—and as luck would have it, these petite little drinks are flat-out yummy.
I had opportunity to share them this week with my friend, Tina, who lives at the top of our neighborhood and is just about the biggest arts and crafts fanatic I’ve met (it takes one to know one). She had casually mentioned recently that she had entered several projects in a local art competition, which perked up my ears, big time. Kind of the way our dog, Nilla, perks up when we mention “cookies.”
“Oh? What kind of art?” I asked.
Turns out, Tina has quite a number of art techniques in her repertoire, including mixed media composition and acrylic pour painting (which absolutely mesmerizes me), and jewelry design. And then she quipped that she believes she is more creative while enjoying an adult beverage. What a coincidence—me too! Naturally, I made a motion for a neighborly get-together, during which we might accomplish both. Tina seconded the motion, and it turned out to be quite an afternoon. She provided the craft supplies (and expert guidance) to make these sweet snowflake earrings.
And I provided the craft cocktail supplies to make these basil gin gimlets. If you also have a late harvest of basil coming out your ears, I hope you’ll give them a try.
Gin comes in several different types, and I’ve made this cocktail with a few brands, my favorite being Hendrick’s from Scotland, which is distilled with cucumber and rose—so botanically speaking, it’s a friendly playmate for the basil from my garden.
To make the cocktail, you’ll first need to create the simple syrup from equal parts filtered water and cane sugar, plus a good handful of cleaned fresh basil leaves. Do this at least a few hours in advance, to allow time for chilling the syrup.
Chill your cocktail glasses, either by filling with ice or placing in the freezer.
Measure the gin and basil syrup, add a squeeze of lime and shake it with ice. Some cocktail purists would argue that you should only stir a cocktail in a mixing glass, and that shaking serves to bruise the gin. I say phooey—shake the shake out of it, because I prefer my cocktails to be icy and refreshing. Choose as you wish, as long as you give it plenty of time to mingle with the ice to be cold and refreshing.
Strain the cocktail into your chilled glasses and savor the sweet flavor of late summer, with or without a jewelry party.
Ingredients & Instructions
Makes 2 cocktails
3 oz. Hendrick’s (or gin of your choice)
1 oz. basil simple syrup (details below)
Juice of 1/2 fresh lime
Combine ingredients in a cocktail shaker. Add ice and shake 20 seconds until the outside of the shaker is frosty. Strain into small, chilled cocktail glasses.
Basil Simple Syrup
In a small saucepan, combine equal parts filtered water and cane sugar (I used 1/2 cup each). Heat over medium only until sugar is dissolved and syrup begins to bubble at the edges. Add in a handful of fresh basil leaves (rinse, shake off excess water, and trim thick stems first). Stir and simmer 1 minute, then turn off heat and allow mixture to cool completely. Use a slotted spoon to remove the basil leaves, and transfer to a jar. Syrup will keep in the fridge for up to a month.
Dear followers, as of this morning, I have discovered that my remaining basil (all those bushy leaves) is completely covered in black spots. For the love of summer, I’m so over it. 🙂