Refreshing drink: an unexpected recipe with basil. Summer season: preparing lemonade, cocktails and basil liqueurs Basil and orange cocktail

The recipe is simple. Take a bunch of basil (we do everything by eye, and from this the result is slightly different each time, but this does not spoil the drink). Let the basil be purple (we have not tried it with green, but something suggests that the result will not be so bright). It must be washed, torn, crushed and placed in a heat-resistant container with a lid. You can add a little sugar, but it is better to put a spoonful of honey in an already cooled drink. Next, pour boiling water over the herb, cover and let cool. When it cools down, that is, an hour and a half later, strain the infusion into a beautiful glass jug. This is a must - beautiful and glassy, ​​because then the magic will begin.

The liquid that will appear in front of you after infusion may look different depending on the amount of basil, probably. It can be azure, dark blue, purple, or even a completely unappetizing brown. It does not matter. It is important to squeeze lemon juice into a jug / decanter (half or whole to taste). When you do this, the color of the magic drink will begin to change before your very eyes. It will turn ruby. For clarity, we photographed the step-by-step process of transformation in a glass.

Attention! On the Internet, you can find similar recipes, with the difference that basil is recommended to be brought to a boil and even cooked, sometimes even with lemon. We categorically do not recommend doing this: at least spoil the taste.

That, in fact, is all. Add ice if desired and drink to your health. Google it and you will be surprised how much is in the basilica nutrients and vitamins, and how it strengthens the body. True, here and there you can find warnings about potential danger basil (as well as other aromatic herbs) due to the essential oils and other active substances it contains. But if you dig a little deeper, you can see that the warnings are based on findings from experiments in mice. To reach dangerous concentrations for humans, our jug ​​will have to brew at least a thousand bunches of basil. In such quantities, any substance becomes poison.

And here beneficial features this fragrant herbs known and used for thousands of years. For example, in India, the treatment of overwork, asthma and diabetes cannot do without basil. European scientists have found that it has pronounced antiviral and antimicrobial properties. As an effective antioxidant, it helps prevent and fight cancer. Basil's ability to regulate platelet aggregation makes it a useful aid in the fight against blood clots. Well, I'm thirsty for this refreshing drink - basil sherbet- satisfies perfectly. So try, rate and share yours. summer recipes here or in groups of "Home child"

Basil cocktail? We were a little surprised at this proposal when one of our friends offered to cook it for our housewarming. He used to work as a bartender and when it comes to cocktails he should definitely be trusted! And it turned out to be one of the best cocktails I have ever tasted. We then cooked it most often, it is it that we recommend to all our friends and acquaintances.
An absolutely stunning combination of gin, lemon and refreshing basil, which gives a greenish hue and an extraordinary light basil aroma.
This is where I highly recommend cooking something. If I was asked to describe the cocktail in just one word, I would certainly say - amazing!

Basil smash

Ingredients:

60 ml gin

10 fresh basil leaves

25 ml lemon juice

15 ml sugar syrup

Preparation:

Put some ice cubes in a glass and leave to cool for a couple of minutes. Remove the resulting water.

Place the basil leaves in a shaker and press down slightly with a long spoon. Add ice and the rest of the ingredients. Shake for about 15 seconds. Pour the cocktail into a glass through a strainer or sieve. Garnish with fresh basil.

Basil smash

Ingredients:
60 ml gin
1 bunch basil leaves
25 ml fresh lemon juice
15 ml sugar syrup

Method:
Place basil and lemon into a cocktail shaker. Gently muddle the lemon and basil “smashing” the ingredients. Add sugar syrup and gin and top up with ice. Shake vigorously. Strain into an ice-filled rocks glass. Garnish with basil leaves.

• - Sangria -

  Ingredients:

  1/4 cup sugar
  1/4 cup water
  8 sprigs of Thai basil
  Zest of 1 lemon, cut into small strips
  Zest of 1 orange, cut into small strips
  2 bottles of chilled Pinot Grigio
  3/4 cup brandy
  1/2 cup fresh orange juice, drain
  Ice
  Chilled soda
  12 thin orange slices, to serve

  Preparation:

  In a small saucepan, combine sugar and water. While stirring, bring to a boil, cook until sugar is completely dissolved. Remove the pan from the heat. Add basil sprigs, lemon and orange zest. Let the syrup brew, stirring often, insist until it cools down to room temperature, about 20 minutes. Remove the basil sprigs and zest.

  Combine syrup, wine, brandy and Orange juice... Pour sangria into glasses filled with ice, top up with soda. Garnish each glass with an orange slice.

• - Sweet basil -

  Ingredients:

  10 basil leaves + 1 serving leaf
  Ice
  90 ml. Lille Blanc
  14 ml gina
  30 ml. sugar syrup

  Preparation:

  In a shaker, lightly knead 10 basil leaves. Add ice, Lille Blanc, gin and syrup, shake well. Strain into a chilled glass and garnish with the remaining basil leaf.

• - Green Mary -

  Ingredients:

  4 jalapenos, chopped
  1 cup of vodka
  900 gr. yellow tomatoes, cored and halved
  16 thai basil leaves
  Salt
  Halves of yellow cherry tomatoes and basil flowers, for serving

  Preparation:

  Put jalapenos in a jar, pour vodka. Let it brew for 3 hours, then strain. Purée the tomatoes in a food processor. Pour the tomato juice through a fine sieve into a large container: it should make about 2 cups. Pour the tomato juice into ice cube trays and freeze.

  In a blender, mix jalapeno-infused vodka, ice cube from tomato juice and basil. Mix until received homogeneous mass, season with salt; if the drink is too thick, add a little water and mix again. Pour the cocktail into rox glasses, garnish with cherry tomatoes and basil flowers.

• - Daiquiri -

  Ingredients:

  1/2 glass of water
  1.5 cups of basil leaves
  2 tsp cane sugar
  1 tsp + 15 ml. fresh lime juice
  60 ml. light rum
  Basil leaves and lime wedges for serving

  Preparation:

  Boil water with basil leaves over low heat until the volume of the liquid is reduced to 2.5 tablespoons. Strain, add sugar and 1 teaspoon fresh lime juice. In a shaker half filled with ice, combine the basil, lime syrup, rum and 15 ml. fresh lime juice; shake well. Strain into a chilled martini glass, garnish with basil and lime.

• - Lemon Martini -

  Ingredients:

  3 basil leaves + 1 sprig
  7 ml. sugar syrup
  Ice
  60 ml. gina
  15 ml. limoncello
  15 ml. martini bianco
  15 ml. fresh lemon juice

  Preparation:

  Pour into a shaker sugar syrup, lay out the basil leaves and mash. Add ice and the rest of the ingredients, except for the basil sprig; shake well. Strain into a chilled martini glass and garnish with a sprig of basil.

• - Jimlet -

  Ingredients:

  5 basil leaves + 1 small basil sprig for garnish
  30 ml. fresh lime juice
  67 ml. gin London Dry
  30 ml. sugar syrup
  A drop of celery-flavored bitter
  Ice

  Preparation:

  In a shaker, lightly mash the basil leaves with lime juice, then add the gin, syrup and bitter. Fill a shaker with ice and shake well. Pour the cocktail into a chilled martini glass and garnish with a sprig of basil.

• - Strawberry daiquiri -

  Ingredients:

  240 ml. dark rum
  1 cup fresh strawberries, cut in half + 4 whole strawberries, to serve
  1/4 cup cane sugar
  1/4 cup basil leaves
  1 tbsp aged balsamic vinegar
  1 cup strawberry ice cream
  2 cups of ice

  Preparation:

  In a blender, blend until smooth, all ingredients except the whole strawberry. Pour into a chilled red wine glass and garnish with strawberries.

• - Magnetic pole -

  Ingredients:

  45 ml. sotol, preferably Ocho Cientos Sotol Blanco
  45 ml. basil and cucumber puree
  22 ml. fresh lime juice
  22 ml. sugar syrup
  Gentian liqueur like Suze or Salers
  Ice
  1 small sprig of basil for garnish

  Preparation:

  For puree: In a small skillet, lightly fry 1 teaspoon of coriander seeds until aromatic, about 3 minutes. Transfer to a blender. Add 1 large peeled English cucumber and 1/3 cup basil leaves; puree until smooth. Refrigerate for 1 day.

  In a shaker, combine sotol, puree, lime juice, syrup and liqueur. Fill a shaker with ice and shake well. Strain into a chilled, ice-filled rock and garnish with a sprig of basil.

• - Cucumber martini -

  Ingredients:

  1 tbsp Sahara
  1 tbsp hot water
  1 tsp finely grated fresh ginger
  One 7-centimeter piece of cucumber, peeled and peeled; cut into cubes + circle for serving
  3 basil leaves, 2 of which are torn
  60 ml. gina
  1 tbsp fresh lime juice
  Ice

  Preparation:

  Dissolve sugar in a small bowl in hot water. Pass the grated ginger through a fine strainer set over a bowl, squeezing out the juice.

  In a shaker, mash cucumber cubes with 2 torn basil leaves. Add ginger syrup, gin, lemon juice and a handful of ice. Shake well, then strain into a martini glass. Garnish with a wedge of cucumber and the remaining basil leaf.