Basil Martini

"Refreshing! And oh so popular right now!"

basil martini

This basil martini is refreshing, and not the normal-sweetie-fruity-type martini. It's one of those martinis that's become popular recently. Food and Wine published it a few years back. And I happen to like Food and Wine even before Top Chef made it so well known to a TV audience. They really have some great recipes. But back to the subject at hand - a basil martini.

I always have cucumbers in my kitchen. (And I wish I always had fresh basil!) And you need both of these to make this. And if you are super lucky and have TONS of basil - first, you are awesome! And second, my friend Alison has a super blog where she can show you how to make pesto.

If you were looking for a more sweeter type drink - never fear - I have those too. Just scroll below and you will see my photo gallery. Hover over the picture, you will see the name of all the Italian drinks I have on my site. If you want to see the recipe, just click on the photo and away it will take you.

There's a couple of substitution ideas for this listed below. So make sure and check those out.

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Basil Martini Recipe

YIELD: 1 Serving


* 1 tablespoon sugar

* 1 tablespoon hot water

* 1 teaspoon finely grated fresh ginger ( don't panic see the workaround in substitutions)

* One short piece of cucumber peeled. Seed it. Dice it. And leave a round piece for the glass - maybe with the peel on to add some pizzazz.

* 3 basil leaves, 1 torn and two little ones for pretties

* 2 ounces gin - really good gin! (I LOVE Tanqueray 10 - yummmmm)

* 1 tablespoon fresh lime juice

* Ice


* 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.

* NOTE #2 : This is a quick fix. Should take you maybe tops - even for a slow bartender.

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 make 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 powder 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. Right? So - pick up a lime while you are at it.

Want your basil martini to look green?

Nope. Not food color, if that's what you were thinking. Too easy to get a bright green which is off-putting. 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 hint of a pleasing green color.

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November 2017

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