Grassroots Gimlet Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer (do not boil vigorously). Remove from heat.

Add 1 cup fresh basil leaves to the hot syrup, pressing them lightly with a spoon to submerge. Let steep for 15–20 minutes to infuse aroma and flavor.

Strain the syrup through a fine mesh sieve into a clean jar, pressing on the basil to extract liquid but leaving behind solids. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Prepare cucumber juice

Peel (optional) and coarsely chop a small cucumber. Place pieces in a blender and pulse until very smooth. Strain through a fine mesh sieve or cheesecloth into a cup, pressing to extract about 0.5 oz (roughly 1 tablespoon) of bright green cucumber juice. Reserve solids for another use.

Muddle basil

In a cocktail shaker, add 6 fresh basil leaves and 0.75 oz basil simple syrup. Gently muddle (2–3 presses) to release basil oils—do not shred to bitter bits.

Shake

Add 2 oz Hendrick's Gin, 0.75 oz fresh lime juice, 0.5 oz cucumber juice, and a generous hand of ice (about 1 cup) to the shaker. Seal and shake vigorously for 12–15 seconds until the shaker is cold and frosty.

Double strain and serve

Double-strain the cocktail through a fine mesh sieve into a chilled coupe or Nick & Nora glass to remove basil fragments and ice shards.

Garnish and finish

Thread a thin cucumber ribbon into the glass or drape it along the rim and float a small basil sprig on top. Serve immediately.