Il Basilico Alla Fragola Recipe
HOUSE MADE STRAWBERRY CREAM PUREE, A WHISPER OF BASIL LIQUEUR, SWEET VERMOUTH
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Ingredients
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Strawberry Cream Purée
Basil Liqueur Whisper
Sweet Vermouth Finish & Garnish
Method
Strawberry Cream Purée
- 1
Prep and macerate
Place the quartered strawberries in a medium bowl. Sprinkle with the granulated sugar and lemon juice. Toss gently to combine. Let sit at room temperature for 15–20 minutes to macerate and release juices.
- 2
Blend to purée
Transfer the macerated strawberries (including any juices) to a blender or food processor. Add the pinch of salt. Pulse and then blend on medium-high until completely smooth, about 30–45 seconds.
- 3
Finish with cream
Strain the strawberry purée through a fine mesh sieve into a clean bowl, pressing with the back of a spoon to extract as much liquid and smooth pulp as possible (this removes seeds and yields a silkier texture). Add the heavy cream and mascarpone (if using) to the strained purée and whisk until homogeneous and slightly thickened. Taste and adjust sweetness with up to 1 tsp extra sugar if needed. Chill in the refrigerator while you prepare the basil liqueur, at least 10 minutes.
Basil Liqueur Whisper
- 4
Infuse basil
Bruise the basil leaves lightly between your hands to release aromatics. Place them in a clean jar and pour the vodka over the leaves. Seal the jar and let steep at room temperature for 30 minutes to 1 hour for a bright, delicate infusion (for a stronger basil note, steep up to 3 hours but taste frequently to avoid bitterness).
- 5
Strain and sweeten
After infusion, strain the basil vodka through a fine mesh sieve or coffee filter into a small container to remove all solids. Stir in the tablespoon of cooled simple syrup to round out the edges and create a whisper of sweetness. Chill briefly (10–15 minutes) so the liqueur is cool but not fully cold when assembling.
Assembly & Finish
- 6
- 7
Layer and combine
Spoon 45–60 ml (3–4 tbs) of the chilled strawberry cream purée into the bottom of the prepared glass. Gently pour or float the 45 ml sweet vermouth over the purée — pour slowly over the back of a spoon to avoid full mixing and to create a layered appearance if desired. Next, measure a whisper of the basil liqueur: 7–10 ml (about 1/4–1/3 oz). Drizzle it gently over the top so the basil note perfumes the drink without overwhelming the strawberry and vermouth.
- 8
Garnish and serve
Garnish with 1–2 fresh basil leaves and a sprinkle of micro basil or finely sliced basil atop the cream purée. Serve immediately with a small spoon for the cream purée and a straw or cocktail pick. Encourage guests to stir lightly to marry the flavors, or enjoy layered sips.