Thai basil gimlets

Name: Thai basil gimlets
Prep time: 10 min
Total time: 10 min
Yield: Makes 8
Ingredients: 400ml dry gin; 120ml dry vermouth; 200ml freshly squeezed lime juice (from about 8 limes); 160ml sparkling white wine (such as prosecco); 1 lime, cut into wheels or wedges, to garnish; For the syrup; 100g caster sugar; Finely grated zest and juice 2 limes; 4 lime leaves, finely sliced; 20g bunch Thai basil, torn, plus extra to garnish

Portion size: Makes 8
Hands-on time 10 min, plus cooling
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Ravinder Bhogal

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Ravinder Bhogal’s Thai basil gimlets are the perfect pre-dinner cocktail for New Year’s Eve or another special occasion.

Ravinder says: “A gimlet can be made with either gin or vodka, but I prefer a dry gin with citrus notes, like Sipsmith or Tanqueray. The Thai basil syrup brings a wonderful herbaceous note to this classically tart drink, which wakes up the appetite.”

Serve these elegant cocktails alongside Ravinder’s mini larb buns.

About the chef Ravinder Bhogal is the chef/owner of Jikoni n London’s Marylebone. It serves food inspired by Ravinder’s background (born in Kenya to Indian parents) and celebrates the cookery of the UK’s diverse immigrant cultures. She’s written three successful cookery books, writes for various publications and is a regular on TV cookery shows. Follow Ravinder on Instagram @cookinboots

Before you start

don’t waste it Any leftover syrup will last up to a month in the fridge – it’s great drizzled over pineapple or watermelon.

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Ingredients

400ml dry gin
120ml dry vermouth
200ml freshly squeezed lime juice (from about 8 limes)
160ml sparkling white wine (such as prosecco)
1 lime, cut into wheels or wedges, to garnish

For the syrup

100g caster sugar
Finely grated zest and juice 2 limes
4 lime leaves, finely sliced
20g bunch Thai basil, torn, plus extra to garnish

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Method

Make the syrup by adding the sugar, lime zest and juice, lime leaves and 100ml water to a small saucepan over a medium heat. Stir until the sugar dissolves, then leave to cool completely.
Transfer the contents of the pan to a blender, then add the Thai basil and a pinch of salt. Whizz until you have a bright green syrup, then strain through a fine sieve into a bottle or container.
To make each gimlet, fill a cocktail shaker with ice. Add 50ml gin, 15ml vermouth, 25ml lime juice and 25-30ml of the Thai basil syrup. Shake until chilled, then strain into a cocktail glass. Top up with 20ml sparkling wine and garnish with a lime wheel/wedge and a few Thai basil leaves. Repeat for however many drinks you want to make.
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