Basil Lemontini Recipe
Rocktown Basil Vodka, Lemon Juice, Ginger Syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Optional ginger syrup (if making at home)
Method
Optional ginger syrup (if making at home)
Make ginger syrup
Combine sliced fresh ginger, 1 cup sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Lower heat and simmer 8–10 minutes to infuse ginger flavor. Remove from heat and let steep until cool (30–60 minutes) for stronger flavor. Strain out ginger slices through a fine mesh strainer, pressing to extract liquid. Transfer syrup to a clean jar and refrigerate. Syrup will keep 2–3 weeks refrigerated.
Cocktail
Muddle basil
Place 6 fresh basil leaves in a cocktail shaker (no ice). Gently clap a couple of additional basil leaves between your palms to release aroma and add if desired. Lightly muddle the leaves using a muddler or the back of a spoon — press just enough to bruise the leaves and release essential oils without pulverizing them.
Add liquids and ice
Add 2 oz Rocktown Basil Vodka, 1 oz fresh lemon juice, and 0.75 oz ginger syrup into the shaker with the muddled basil. Fill the shaker roughly two-thirds full with ice (about 1 cup).
Shake
Secure the shaker and shake vigorously for 12–15 seconds, until the shaker is very cold to the touch and well-chilled.
Double strain
Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove basil bits and ice shards. Optionally, pour over fresh ice in a rocks glass if you prefer it on the rocks.