Basil Cucumber Martini Food

CUCUMBER BASIL MARTINI

Steps:

• In a small bowl, dissolve the sugar in the hot water.
• Press the grated ginger through a fine strainer set over the bowl, releasing the juice.
• In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves.
• Add the ginger syrup, gin, lime juice and a handful of ice.
• Shake well, then strain into a martini glass.
• Garnish the martini with a cucumber slice and the remaining whole basil leaf and serve.

CUCUMBER MARTINI

Steps:

• Gather the ingredients.
• Put the thick cucumber slices in a cocktail shaker. Use a muddler or a wooden spoon to muddle , or crush, the cucumber slices a bit to bring out more of their flavor.
• Pour in the vodka and the dry vermouth .
• Swirl just a bit to combine, then add the ice.
• Put the top on the cocktail shaker and shake vigorously for at least 30 seconds. (It's important that you shake for this length of time.) This not only mixes the ingredients but also melts some of the ice into the cocktail to soften its edges and blend the flavors.
• Strain the mixture into a martini glass.
• Garnish with thin slices of fresh cucumber and serve.

MUDDLED BASIL MARTINI

Steps:

• Muddle the basil, simple syrup and lime juice together. Add gin or vodka. Combine in a cocktail shaker with loads of ice. Shake until there are shards of ice and the mix turns frothy. Strain.
• Original recipe reads: 2 1/2 jiggers of vodka or gin. 1 jigger simple syrup. 1 jigger fresh squeezed lime juice. 4 fresh sweet basil leaves. 1 fresh spearmint leaf (or to taste).

THAI BASIL MARTINI

Steps:

• Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.