Yes, basil is a summer herb, but these days it’s available year round and right now we could all do with a reminder of the warmer months to come. The quantities given for the syrup make a fair bit, but any excess keeps well in the fridge – try it to sweeten other cocktails, or freeze it and scrape with a fork to make a delicious, if unseasonal, granita.
London Fields
For the basil syrup (makes 20-25 serves)
10g basil
100g caster sugar
For the drink (per serve)
40ml dry gin
25ml vodka
10ml dry white vermouth
5ml basil syrup (see above and method)
1 strip lemon peel, to serve
First make the syrup. Bring 100g water to a boil (it’s best to weigh it out) in a small saucepan, take off the heat, stir in the basil and leave to steep for 30 minutes. Strain, discard the basil, then add the sugar to the liquid and whisk to dissolve. Decant into a jar, seal and chill.
To build the drink, measure the gin, vodka, vermouth and syrup into a small jug or boston glass, add a big handful of ice and stir to dilute for 45 seconds. Strain into a martini glass, garnish with the lemon peel and serve.
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Andy Beynon, chef/owner, Behind, London E8
