I admit it, I’m stealing this straight from the pages of Sunset Magazine.
I AM however, planning on making these this weekend, just not now. I’m babysitting, and young Freddy is not a connoisseur of the gimlet quite yet. PLUS, I seem to have misplaced my camera battery charger, and I can’t take any pictures right now. Is that just lame or what? I can’t remember where I put anything anymore.
In the meantime, enjoy Thomas J. Story’s photograph, and Sunset Magazine’s delicious rendition of the….
1 cup sugar
1 large bunch basil, coarsely chopped
6 tablespoons gin
4 tablespoons lime juice
Basil sprigs, for garnish (optional)
1. Make basil syrup: In a large microwave-safe measuring cup, combine sugar, 3/4 cup water, and basil.
2. Microwave on high until sugar dissolves, 3 to 4 minutes.
3. Let basil steep in syrup 20 to 30 minutes, then strain (you’ll have enough syrup for 4 drinks).
4. Fill 2 highball glasses with ice. Into each glass, pour 3 tbsp. gin, 4 tbsp. basil syrup, and 2 tbsp. lime juice. Stir and serve, garnished with basil sprigs.
Tip: Add lemon juice and chilled water to the leftover syrup and serve over ice for basil lemonade.