Have I told you about basil vodka? Yes? Oh yeah… I did.
Wellll… please let me tell you again.
Basil vodka must exist if you drink vodka. It’s adds this untouchable (but totally tasteworthy) peppery bite, almost spicy – but not. It also masks that rubbing alcohol flavor that you may or may not have experienced one bad college night (or morning.)
Basically, what I’m trying to say here, is that I won’t go back.
Plain vodka won’t suffice, and flat-out, it doesn’t even compare to the infused stuff.
Infusing is easy. See above. I estimate about 5-6 leaves per drink, so I shoved a handful in there and filled it up. I’m all about precision over here. The leaves can sit for 10 minutes, or overnight; the intensity increases but never overpowers – unlike it’s herby friend mint.
Orange and lime are bountiful in mi casa, so you can see I really thought out of the box for this one. In all truth, I ran out of grapefruit. Surprisingly, this baby tastes similar, but is naturally sweeter, so no need for any simple syrup, sugar granules, or messy coconut palm sugar <– that stuff is viscous!
There’s not much else to say… except, have you made your own basil vodka yet?
Have you ever infused anything? Any favorite blends?
I once mad saffron infused vodka- it sat for 2 weeks- was the coolest color and held a pretty rad taste.
Basil Vodka Orange Lime Tonic Drink
Prep Time: 10 minutes
Ingredients (2 drinks)
- 12 basil leaves
- 3-4 oz vodka
- 1 orange, juiced
- 1 lime, juiced
- 6-8 oz tonic
- 1 part basil infused vodka
- 1 part orange/lime juice
- 2 parts tonic
First, infuse the vodka, do this by pouring the vodka into a cup and adding the basil, set aside- you can leave this overnight and then take out the leaves.
Juice the orange and lime over a strainer to catch the pulp.
Fill 2 glasses with ice, add half of both the infused vodka and fruit grapefruit juice to each. Finish with tonic.
Stir and enjoy!