Taking a cue from something I posted back in 2018, this is quick and easy for something refreshing, seasonal, and just a little bit exotic.
Many markets where I live carry small pots of Thai basil during the fall and winter. I don’t know why since it is a sun-loving plant, but I pick them up when I see them. It is one of my favorites—the fragrance of the fresh leaves makes me feel happy and relaxed, and I frequently find myself reaching for the plant in recipes calling for sweet basil.
I also love blood oranges—their crimson color is gorgeous, and their flavor profile is more floral. Some folks find them more bitter, and the solution to satisfying them with this drink is to add a little simple syrup.
You only need a few blood oranges, good herbaceous gin (even non-alcoholic gin will work), and a handful of Thai basil. You’ll also want some basil flowers, if available, since they make a nice garnish. The plant makes flowers quickly since it’s just trying to survive less than optimal conditions, i.e., Winter.
To make:
Pour a couple of ounces of gin into a shaker with crushed basil leaves and put into the refrigerator to infuse for about 20 minutes. Ream the blood oranges to extract about a cup of juice and set aside.
When ready to serve, mix half the blood orange juice with ice and shake. Strain the leaves and pulp while pouring into a chilled martini glass. Garnish with a Thai basil flower stem.
Cheers!
Ingredients (should you need)
- 1-2 oz gin
- 2-3 blood oranges, juiced
- A handful of Thai basil
- ice
- Thai basil flowers, if available
