Basil Martini - Weirdly Wonderful!


	Basil Martini "Weirdly good" This basil martini is interesting. Food and wine published it a few years back. I always have cucumbers in my kitchen. And I wish I always had fresh basil! I'm a fan of Food and Wine and I have to say the ONLY reason I tried this without prejudging was because of their class. It's weirdly good. And hey - you will have cucumbers and basil left over. So skip over to my friend Alison's blog and see how to make pesto. Then after you have the pesto made - make her Pesto Paninis with Provolone and Peppers. Betcha didn't know there were so many ways to justify a basil martini! Cheers. Note: substitution ideas are listed below along with a fresh ginger workaround. Basil Martini Recipe YIELD: 1 Serving Ingredients: * 1 tablespoon sugar * 1 tablespoon hot water * 1 teaspoon finely grated fresh ginger ( don't panic see the workaround in substitutions) * One 3-inch piece of cucumber—peeled. Seed it. Dice it. And leave a round piece for the glass * 3 basil leaves, 1 torn and two little ones for pretties * 2 ounces gin - really good gin! (I LOVE that new Tanqueray 10 - yummmmm) * 1 tablespoon fresh lime juice * Ice Procedure * Pour all ingredients in shaker. * Strain and serve in your fancy schmancy glass. NOTE: See below if you want the martini to be green in color. From Food and Wine's Publication. (And a million other publications too.) But I like Food And Wine so I thought I'd mention them! Don't have fresh ginger? I almost NEVER do. But I do have an excellent quality ginger powder. So I made a ginger syrup with the water and sugar. Use 1/8 th teaspoon and dissolve in very HOT water. Make sure it's GOOD quality ginger powder. If you only have a "meh" ginger then leave this out. Can I use dried basil? Nope. Absolutely not. Horrible things will happen. No one will want you to make drinks ever again. What about using bottled lime juice? Please don't. Fresh is best in everything. If you're using a cucumber, that means you have been to the produce section. Pick up a ding dang lime while you are at it. Want your basil martini to look green? If I'm going for color or cool appearance - here's what I do. I strain, but then put the basil and the cucumber in a coffee filter and wring the heck out of 'em. Their juices will give you a green color. Back to the top of the basil martini. Click here to see the Italian drinks page. Italian Drinks Amaretto Coffee Amaretto Sour Drink Recipe Amaretto Stone Sour Recipe Amaretto Vodka Peach Schnapps Amaretto Tea Arnold Palmer Recipe Basil Martini Bellini Recipe Berry Sangria Best Sangria Recipe Blue Lagoon Drink Blue Martini Recipe Cafe Amaretto Espresso Drink Recipe Espresso Martini Recipe Harvey Wallbanger Recipe How To Make Sangria Kahlua And Cream Recipe Kamikaze Drink Italian Margarita Recipe Limoncello Recipe Liqueur Names Manhattan Drink Recipe Peach Sangria Rob Roy Recipe Soco Amaretto Lime Sour Apple Martini Recipe Watermelon Margarita Recipe Wedding Cake Martini White Chocolate Martini Recipe White Sangria Recipe I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something. When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest. So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook. I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style. I hope she looks down and smiles this Halloween. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.