Known as James Bond’s signature drink, we’ve given the martini a modern twist with a fragrant basil-infused syrup. The syrup can be prepared in advance and stored in the fridge until you need it.
HANDS-ON TIME 5 min | TOTAL TIME 25 min | SERVES 8
INGREDIENTS
BASIL SYRUP
- 1 cup water
- 1 cup sugar
- 1 cup basil
MARTINI
- 2 cups gin
- 1/2 cup dry vermouth
- 3/4 cup basil syrup
- Handful fresh basil leaves
- Strips of fresh lemon zest
METHOD
BASIL SYRUP
ADD water, sugar and basil to a pot over medium heat. Simmer for 5 minutes, then remove from the heat. Allow to cool for at least 20 minutes. Once cool, blend the syrup and pass it through a fine sieve.
MARTINI
COMBINE the gin, vermouth and basil syrup in a cocktail shaker along with a few ice cubes. Shake well to chill.
STRAIN the cocktail into 8 chilled Martini glasses. Garnish with a few fresh basil leaves and a few strips of citrus zest to serve.
Tip from the team: Because martinis aren’t served with ice, it’s important to pre-chill your serving glasses. This will keep the drinks crisp and cold for longer.
ALSO SEE: Pink G&T with rooibos and lemongrass
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
