Lemon Basil Martini Recipe

Combine sugar and water in a small saucepan and heat over medium until sugar dissolves, stirring occasionally (do not boil).

Remove the pan from heat, add basil leaves, and let steep for 10 minutes to infuse flavor.

Strain out basil leaves, cool the syrup to room temperature, then refrigerate until cold. Yields about 6 ounces of syrup. Store up to 1 week.

Chill glass

Place a martini or coupe glass in the freezer or fill with ice water while you prepare the cocktail to ensure it is well chilled.

Muddle basil

In a cocktail shaker, add 6 fresh basil leaves. Gently muddle the leaves 4–6 times to release essential oils — avoid over-muddling to prevent bitterness.

Add vodka, fresh lemon juice, basil simple syrup, and dry vermouth to the shaker.

Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail into the glass using a fine mesh strainer over the shaker’s strainer to catch basil bits and ice shards.

Garnish with a lemon twist: express the oils over the drink by holding the twist over the glass and giving it a quick pinch, then rub the rim with the peel and drop it into the cocktail.

Serve immediately.