Mediterranean Cocktails Recipe

Prepare basil

Gently clap 4 of the basil leaves between your palms to release aromas; reserve 2 leaves for garnish. Place the remaining 4 leaves in the bottom of a cocktail shaker.

Muddle and combine

Add gin, fresh lemon juice, fresh orange juice, simple syrup and aquafaba (or egg white) to the shaker with the basil. Dry-shake (no ice) vigorously for 15 seconds to emulsify and froth.

Shake with ice

Add ice to the shaker and shake hard for 10–15 seconds until well chilled and the outside of the shaker feels cold.

Double strain and top

Double-strain into a chilled Collins or highball glass filled with fresh ice, using a fine mesh strainer to remove basil bits and foam lumps. Top with club soda and gently stir once to combine.

Garnish

Float the reserved basil sprig and a lemon wheel on top. Serve immediately.

Make rosemary simple syrup (can be done ahead)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with the rosemary sprig. Heat gently until sugar dissolves, simmer 2 minutes, then remove from heat and let steep 15–20 minutes. Strain out rosemary and cool. Use 1/2 oz of this syrup for two cocktails; measure 1/4 oz per drink as listed in ingredients.

Build the cocktail

Fill a large wine glass or highball with ice. Add gin, grapefruit juice and rosemary simple syrup. Gently pour tonic water over the back of a spoon to preserve effervescence.

Infuse and garnish

Give the drink a gentle stir to marry flavors. Clap the reserved rosemary sprig to release oils and place it in the glass along with a grapefruit twist.

Chill glass and ingredients

Chill a stemmed wine glass or flute. Keep limoncello and sparkling wine chilled before assembling.

Assemble

Fill the glass with ice. Pour limoncello and a splash of fresh lemon juice into the glass, then add the sparkling wine. Top with soda water to taste and gently stir once to integrate.

Garnish and serve

Add a thin lemon wheel on the rim or float it in the drink. Serve immediately so bubbles stay lively.

Pulse olives and capers

Place Kalamata and Castelvetrano olives and rinsed capers in a food processor. Pulse 6–8 times until coarsely chopped — you want a spreadable texture, not a paste.

Add herbs and finish

Add parsley, oregano, lemon zest, olive oil, black pepper and red pepper flakes (if using). Pulse 2–3 more times to combine, scraping down the sides once. Taste and adjust: add a pinch of salt only if needed (Kalamata and capers are salty).

Plate and serve

Spoon tapenade into a small bowl, drizzle a little extra-virgin olive oil over the top and serve with toasted baguette slices or crostini.