Outkast Recipe

Time20m

Serves1

Gin, fresh lime juice, vanilla tea syrup, cucumber, basil, soda

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Ingredients

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1
Brew syrup
Combine 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, and 2 vanilla tea bags (or 1 tablespoon loose vanilla tea) in a small saucepan. Bring to a gentle simmer while stirring until sugar dissolves. Remove from heat and steep for 10 minutes.
2
Remove tea bags or strain out loose tea. Let cool, then transfer syrup to a bottle and refrigerate. Syrup keeps 2 weeks refrigerated. Measure 0.75 oz for one cocktail.

3
In a cocktail shaker, add the cucumber slices and 5 basil leaves. Muddle gently 6–8 times — just long enough to release cucumber juice and basil aromatics without turning the basil bitter.
4
Add 2 oz gin, 0.75 oz fresh lime juice, and 0.75 oz vanilla tea syrup to the shaker. Fill the shaker about two-thirds with ice.
5
Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
6
Double-strain the contents into a chilled Collins or highball glass filled with fresh ice to remove small bits of basil and cucumber. (Use a fine mesh strainer in addition to the shaker strainer.)
7
Top with about 2 oz (or to taste) soda water. Give the drink one gentle stir to integrate.
8
Garnish with a cucumber ribbon draped inside the glass and a fresh basil sprig. Optionally slap the remaining basil leaf between your hands to bloom the aroma before placing it on top.