“Our farm cocktails — like our food — highlight what’s freshest at that moment,” says Sonoma County, California, restaurateur Sondra Bernstein. Her gin-ger basiltini, a favorite at her restaurant, The Girl & The Fig, is a delicious way to use up extra basil from your garden.
12 basil leaves
Juice of two limes
4 ounces Hendrick’s Gin
1 ounce ginger simple syrup (see below)
Muddle 10 basil leaves with the lime juice in the bottom of a cocktail shaker. Fill with ice. Add the gin and the ginger simple syrup. Shake vigorously to incorporate, and strain into chilled martini glasses. Garnish with the remaining basil leaves and serve.
Ginger Simple Syrup
1 cup sugar
2-inch piece of ginger, peeled and sliced
Combine 1 cup water and the sugar in a saucepan. Boil for 10 minutes, stirring occasionally until the sugar is completely dissolved. Remove the mixture from the stove and add the ginger. Let steep until the liquid is cool. Strain through a cheesecloth or fine-mesh strainer into a clean glass jar.