Strawberry Basil Gin Fizz

Ingredients

Equipment Needed

• •Cocktail shaker
• •Muddler
• •Fine mesh strainer
• •Jigger or measuring cup
• •Tall highball glass (12-14 oz)

Instructions

1. 1

   Select your strawberries

   Start with strawberries that are deeply red all the way through, fragrant before you even slice them, and heavy with juice. Smell them at the market. If they do not perfume your hand, they will not perfume your drink. Quarter them and drop into your shaker.

   Local, in-season berries picked at peak ripeness have no substitute. The pale, firm strawberries shipped from far away will disappoint you here.
2. 2

   Add the basil

   Tear the basil leaves gently to release their oils before adding to the shaker. You want that peppery sweetness mingling with the fruit. Four or five leaves is enough. Basil should support, not dominate.

3. 3

   Muddle with care

   Add the honey syrup and press everything together with a muddler, using gentle circular motions rather than aggressive pounding. You want to coax the juices from the berries and bruise the basil, not pulverize them into bitter mush. Ten to twelve presses is sufficient. The mixture should look jammy and smell like summer.

   Make honey syrup by warming equal parts local honey and water until the honey dissolves. Cool completely before using. It keeps refrigerated for two weeks.
4. 4

   Add gin and citrus

   Pour in the gin and fresh lemon juice. The lemon must be squeezed to order. Bottled juice tastes tired and metallic, and your drink will suffer for it. The acid brightens everything and balances the honey's sweetness.

5. 5

   Shake vigorously

   Fill the shaker with ice and shake hard for twelve to fifteen seconds. The tin should be painfully cold in your hand. This chills the drink properly and creates the frothy texture that defines a fizz. Strain through a fine mesh strainer into a tall glass filled with fresh ice.

   Double straining removes the strawberry seeds and basil flecks for a cleaner drink. Some prefer to leave them for a more rustic appearance. Either is honest.
6. 6

   Top with soda and garnish

   Pour club soda slowly down the side of the glass to preserve the fizz. Three to four ounces, depending on the size of your glass. Gently stir once to integrate. Tuck a fresh basil sprig and a strawberry half against the ice. Serve immediately while the bubbles are still lively.

Chef Tips

• •Strawberry season is brief. In most regions, you have six weeks of perfection from local farms. Mark your calendar and drink these often while you can.
• •If strawberries are not in season, do not make this drink. Wait. Anticipation is part of seasonal eating. Or try a blood orange and thyme variation in winter.
• •The quality of your gin matters less than the quality of your strawberries. Spend your money at the farmers' market, not the liquor store.
• •Honey crystallizes in the cold, which is why we make it into syrup first. Raw honey straight into the shaker will not incorporate properly.
• •Taste your lemon juice before adding. Lemons vary in acidity. You may need slightly more or less to find the balance.

Advance Preparation

• •Honey simple syrup can be made up to two weeks ahead and stored refrigerated in a glass jar.
• •Strawberries can be hulled and quartered an hour before guests arrive, kept cold and covered.
• •Basil should be picked or purchased the day you intend to use it. It does not hold its vitality long once cut.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)