Cucumber Basil Martini with Lemon
Spring in a glass… This gin-based martini beautifully balances a lemon and cucumber simple syrup with gin and muddled fresh basil leaves, and its pretty pale green hue makes it perfect for St. Patrick’s Day and Easter!
Lemon Cucumber Simple Syrup 2 lemons juice both, zest 1 water to equal 1 cup 1 cup sugar 1 cucumber peeled, (see notes) Cocktail 4 ounces gin see notes 1 ounce lemon cucumber simple syrup 1 ounce dry white vermouth 8 large leaves sweet basil well muddled
Lemon Cucumber Simple Syrup Zest 1 of the 2 lemons, and set aside. Squeeze juice from both into a pyrex (or similar) measuring cup. Add water to equal 1 cup. Add to a small saucepan along with the sugar. Bring just to a simmer, stirring until the sugar is dissolved. Reduce heat to low. Do not boil! Add 12 - ½" thick slices of cucumber to the saucepan. Simmer (not boil) 10 minutes. Remove from heat. Add lemon zest. Cool completely. Strain into a jar, and refrigerate until ready to use. Cocktail Muddle the basil. Add gin, lemon cucumber simple syrup, vermouth, muddled basil and ice to a cocktail shaker. Shake well. Strain into glass. If you have an aversion to flecks of basil, use a fine mesh strainer. Enjoy!
Calories: 178 kcal