Rangoon Basil Gimlet Food

BASIL GIMLET

Steps:

• Place 6 of the basil leaves in the palm of your hand and clap. Place the leaves in the base of a cocktail shaker and add the simple syrup and lime juice. Pummel the basil leaves with a muddler to release the oils. Add the gin to the shaker along with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass.
• Place the remaining basil leaf in your hand and clap. Garnish the cocktail with the basil leaf and serve.

POMEGRANATE GIMLETS

Steps:

• At least 1 hour before serving, freeze 6 to 8 martini glasses.
• Combine the gin, lime juice, pomegranate juice, and simple syrup in a large pitcher. Fill a cocktail shaker half full of ice, pour in the gimlet mixture until the shaker is 3/4 full and shake for 15 seconds. Pour into the frozen glasses and garnish each glass with a teaspoon of pomegranate seeds and a slice of lime.

RANGOON (BASIL GIMLET)

Steps:

• 1. Directions: 1: We have the "PSB lazy way" and 2: The "authentic way" of muddling/mixing. My shoulder doesn't allow me to make multiple Rangoons the "AW" way but I don't think the taste is compromised at all by using the Magic Bullet or a blender and you can easily make multiple drinks in the pitcher and probably get away with a little less Basil. 1) Put all ingredients in a "Magic Bullet" container. Add 3 or 4 cubes of ice and "blitz" 4 or 5 times. Strain into a Martini glass (put a bit of the Basil "mash" into the glass). Garnish with a Basil leaf and lime wedge. OR 2) Fill a cocktail shaker 1/3 full with ice. Add Basil and "muddle" till Basil has been broken into small pieces. Add remaining ingredients and shake. Strain into a martini glass and garnish. The sweetness or tart level of this drink can easily be altered by the amount of Simple Syrup you use. Lemon Grass Simple Syrup: In a large glass bowl or Pyrex 4 cup measuring cup 1 cup granulated sugar 1 cup water, I use the hot tap, Stir then microwave on high 2 - 3 minutes, stirring between each minute. Watch closely so as not to boil over. Add 1 ½ - 2 tablespoons of Lemon Grass paste (recommended Gourmet Garden brand- found in the refrigerated produce department) Let it cool on the counter or frig. Pour through a small mesh strainer into a sealable container. Store in the refrigerator for up to 10 days.
• 2. NOTES: Shot glass = 1 oz Special Tool: Lime squeezer Small Strainer *The original drink uses Thai Basil but I like it with either. The Thai Basil gives a little different flavor but it's not as tender as the Sweet Basil. This IS NOT a drink served over ice. The ice is merely used to muddle and cool the ingredients.

GARDEN GIMLET

Steps:

• Make the blackberry syrup: Combine the blackberries, sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer until the syrup is dark red, about 8 minutes. Remove from the heat and stir in the basil sprig; let cool. (Makes 10 ounces; refrigerate up to 1 week.)
• Combine the vodka, lime juice and 1 ounce blackberry syrup in a cocktail shaker; fill with ice. Shake well and strain into an ice-filled glass. Garnish with blackberries and basil.

BASIL-LEMON GIMLETS

Steps:

• In a cocktail shaker, muddle 8 of the basil leaves with 2 tbls of the simple syrup (simple syrup is equal parts of water and sugar, heated until sugar disolves then chilled).
• Add 5 oz of the vodka, half of the lemon juice and 4 ice cubes and shake well.
• Strain into 2 martini glasses and repeat with the remaining ingredients.

LIVE BASIL GIMLET

Steps:

• Put 4 basil leaves in a cocktail shaker and press them gently with a muddler or a wooden spoon. Add the gin, lime juice and simple syrup. Fill with ice, shake vigorously and strain into a chilled coupe or other small glass. Garnish with the remaining basil leaf.