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Ingredients
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Cocktail
Basil Syrup (makes ~8 fl oz)
Method
Basil Syrup (prepare ahead)
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture barely comes to a simmer (do not boil vigorously).
Infuse basil
Remove the pan from heat and immediately add 1 packed cup of fresh basil leaves. Stir gently so leaves are submerged, then cover and let steep for 20–30 minutes so basil oil and aroma infuse the syrup.
Strain and cool
Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on the basil to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep 10–14 days chilled.
Cocktail Assembly
Combine ingredients
In a cocktail shaker, add 2 oz Empress 1908 Gin, 0.75 oz basil syrup, and 0.75 oz fresh lime juice. Fill the shaker with ice (about 4–6 cubes).
Shake
Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
Double strain
Double-strain the cocktail into the prepared chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any basil bits.
Garnish and serve
Express a lime twist over the drink to release oils and discard or float it, and lay a single fresh basil leaf on the surface as a fragrant garnish. Serve immediately.
Notes
Adjust basil syrup between 0.5–1 oz to taste depending on sweetness and basil intensity. Empress gin will add a violet hue — syrup may cause slight color shift. For a longer drink, top with a splash (0.5–1 oz) of soda water.