Herbal flavors have a natural affinity for gin, so we're using basil in this martini riff. It's a real illustration of how dramatically an herb garnish can affect a drink—there's no basil in the drink itself, just a good gin, dry vermouth, and the aperitif Cocchi Americano—but the bright burst of basil scent on the nose brings an herbal element to the entire cocktail. Get the recipe for Basil Martini ». Matt Taylor-Gross
Herbal flavors have a natural affinity for gin, so we’re using basil in this martini riff. It’s a real illustration of how dramatically an herb garnish can affect a drink—there’s no basil in the drink itself, just a good gin, dry vermouth, and the aperitif Cocchi Americano—but the bright burst of basil scent on the nose brings an herbal element to the entire cocktail.
Featured in: Why Your Cocktail’s Herb Garnish Needs a Good Whack
Basil Martini
A fresh spin on the classic martini with a simple garnish.
Yield: makes 1 Cocktail
Time:
5 minutes
Ingredients
- 2 oz. Plymouth dry gin
- 1⁄2 oz. Cocchi Americano
- 1⁄2 oz. Dolin dry vermouth
- 1 dash orange bitters
- 1 large basil leaf
Instructions
- In a large glass, combine gin, Cocchi, vermouth, bitters, and 2 cups ice. Stir for 15 seconds and strain into a chilled cocktail glass. In the palm of your hand, give the basil leaf a hard slap, then place it in the glass.
