The wonderful thing about syrups is that there are a whole host of variations that you can make to transform your drinks into wonderful Highball Cocktails.
For our money though, if you want something really easy and refreshing that will never let you down, you really can’t go past keeping some Basil Lemon Syrup in the fridge.
A truly simple variation on a Simple Syrup, the infusion of Basil and Lemon gives it a distinct summer edge that you can both smell and taste
Now keep in mind you can always experiment with the type of Basil you use, either a sweet variety or maybe something spicier (like a Thai Basil). Either way, this is a great way to use up Basil to might be a little wilted.
- 4 cups (or big handfuls) packed fresh basil
- 3 cups sugar
- 4 cups water
- 2 lemons
In a medium pot, combine the Basil, Sugar and Water. Squeeze the juice out of both Lemons and throw in the Lemon rinds as well. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
Remove the pot from heat and cover with a lid. Let the syrup sit at room temperature for about an hour until the flavours are well infused.
Strain the syrup through a fine-mesh sieve, making sure to press on the basil and lemons with a spoon to really get all the juices out.
The syrup amount will fit perfectly into a quart-sized mason jar. Kept in the refrigerator, it should last up to two weeks.
Note: If you used purple basil in the infusion, your syrup will have a beautiful bluish tint.
Now if you are making a Highball Cocktail with this Syrup and easy way is to truly blend everything together with a milkshake maker.
Gin Basil Highball
- 30 ml Basil Lemon Syrup
- 30 ml London Dry Gin
- 60 ml Soda Water
Give the syrup, gin and soda a quick blitz in a milkshake blender. Pour over into a frosty Highball glass. Garnish with Basil.