This is going to have to be our last “Mojito” variation because we’ve officially run out of leafy herbs in our garden! We made a nearly traditional mojito then a variation with sage, and this week it’s basil.
I always find Basil to be an interesting herb in cocktails. When I think of Basil I think savory. Margarita Pizza. Caprese Salad. Pesto. But not cocktails.
So this cocktail was a bit of a challenge. Could we put together a cocktail that uses Basil in a mojito style but still keeps the bright, summery qualities of the classic mojito?
Brockman’s Saves the Drink
By pure coincidence the folks at Brockmans Gin kindly sent us a bottle just a few days ago. One taste proved two things:
- This was not a conventional gin. I couldn’t classify it – it has a very floral nose and a very slight juniper flavor. It’s definitely a touch too sweet to be a London Dry, but too flavorful for New American.
- This was the perfect solution for our Basil Mojito.
Add a few berries from the fridge and we were well on our way.
What Chris would call “A Julia Drink”
The final product was absolutely fantastic. It was perfectly sweet and aromatic. Dangerously drinkable, for sure.
We did not strain before serving, but I probably would if I made this drink again. The muddled berries stopped up my straw and slowed my consumption dramatically. With a drink this good, I wanted nothing in my way!
So if you happen to have a floral gin and some berries lying around, toss them together and I think you’ll be very pleased with the result.
Brockman’s Berry Mojito
- 2 oz Brockman’s Gin
- 3/4 oz Lemon Juice
- 1/2 oz Simple Syrup
- 5 leaves Basil
- 10 each Berries We used a mix of raspberries, blueberries and blackberries
- Soda Water To top
- Lightly muddle the berries and basil in a shaker tin
- Add the rest of the ingredients (except soda water)
- Add ice and shake well
- Dump into a Collins glass (or, optionally, strain)
- Top with Soda Water
- Garnish with another sprig of mint.