Blueberry Basil Fizz Recipe

Make the basil syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously). Remove from heat, add 1 cup packed fresh basil leaves, and stir to submerge. Let steep for 15 minutes off the heat.

After 15 minutes, press the basil leaves against the side of the pan or use a spoon to bruise them and extract more flavor. Strain the syrup through a fine mesh strainer into a clean jar or bottle, discarding the leaves. Let cool to room temperature, then refrigerate. Syrup will keep 2 weeks in the refrigerator.

Prepare the glass

Fill a highball or Collins glass with ice to chill while you mix the cocktail.

Shake the base

In a cocktail shaker, add 2 oz 1000 Piers Blueberry Gin, 0.75 oz fresh lemon juice, 0.75 oz basil syrup, and a handful of ice (about 1/2 cup). Shake vigorously for 10–12 seconds until well chilled.

Strain and top

Discard the ice from the chilled glass. Strain the shaken mixture into the glass over fresh ice (fill ~3/4). Top with 2 oz chilled soda water and stir gently once or twice to combine without flattening the bubbles.

Garnish and serve

Garnish with a lemon wheel on the rim and a fresh basil sprig lightly slapped between your palms to release aroma, then tucked into the drink. Serve immediately.