Sophisticated H.b.i.c. Recipe
strawberry infused Deep Eddy Lemon | Aperol | Ramazzotti Rosato | lemon juice | basil simple | edible glitter | basil | up
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Ingredients
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Strawberry-Infused Lemon Vodka
Basil Simple Syrup
Cocktail Build (per 1 serving)
Optional Rinse / Glass Finish
Method
Strawberry-Infused Lemon Vodka
Combine and steep
In a clean, sealable jar combine 8 oz Deep Eddy Lemon vodka with 6 oz hulled and sliced fresh strawberries. Stir gently to combine and seal the jar.
Infuse at room temperature for 6–12 hours for a bright strawberry note, or refrigerate and infuse 12–24 hours for a cleaner, slower extraction. Taste at intervals — you want clear strawberry aroma without overpowering jamminess.
When infusion reaches desired flavor, strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Chill the infused vodka until ready to use (keeps 2–3 weeks refrigerated).
Basil Simple Syrup
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves.
Remove from heat, add 12 bruised basil leaves to the hot syrup, pressing gently with a spoon to release aroma. Cover and steep 15 minutes for a vivid basil flavor (longer for stronger).
Strain out basil leaves through a fine mesh sieve, cool to room temperature, then refrigerate. Keeps up to 2 weeks. Measure out 0.5 oz per cocktail when building.
Cocktail Assembly (per serving)
Add ingredients to shaker
Fill a cocktail shaker with ice. Add 2 oz strawberry-infused Deep Eddy Lemon, 0.75 oz Aperol, 0.5 oz Ramazzotti Rosato, 0.5 oz fresh lemon juice, 0.5 oz basil simple syrup, and 1 tsp edible glitter.
Dry shake (optional)
For a more integrated glitter effect and slightly frothy texture, first dry shake (no ice) vigorously for 8–10 seconds. This helps suspend the glitter throughout the liquid.
Wet shake
Add ice to the shaker (if you didn't already) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Double strain & finish
Double-strain the cocktail into the chilled coupe or martini glass using a fine mesh strainer to keep ice shards out. The edible glitter will shimmer as the liquid settles.
Garnish and serve
Garnish with 2 fresh basil leaves gently slapped between your palms to release aroma and placed on top, and a fine lemon twist resting on the rim or floated. Serve immediately, up (no ice).
