Grapefruit Basil'tini Recipe
Tito’s Vodka, grapefruit, lemon, simple, basil
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Ingredients
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Cocktail
Garnish & Rinse
Method
Cocktail
Muddle basil and build
In a cocktail shaker, add 6 fresh basil leaves and the simple syrup. Gently muddle the basil about 6–8 times — you want to bruise the leaves to release aromatics without shredding them bitterly.
Add juices and vodka
Add 2 oz Tito's Vodka, 1 oz fresh ruby grapefruit juice, and 0.5 oz fresh lemon juice to the shaker.
Add ice and shake
Fill the shaker with ice (about 4 large cubes or enough to come two-thirds up). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosty on the outside.
Double-strain into chilled glass
Prepare a chilled martini or coupe glass. Using a hawthorne strainer and a fine mesh strainer (or the shaker built-in plus a tea strainer), double-strain the cocktail into the glass to remove basil bits and ice shards for a clean, silky texture.
Garnish & Finish
Aromatize and garnish
Express the oils of a grapefruit twist over the cocktail by holding the twist over the glass and gently pinching it so the oils spray onto the surface. Optionally, run the grapefruit peel lightly around the rim for a faint citrus rinse. Drop the twist into the drink and float a fresh basil sprig on top for aroma.
Serve
Present immediately while cold. Recommend serving with a small napkin; this martini is best enjoyed within a few minutes of shaking so the basil aroma is bright.