To wrap up our spring cocktail series, I have a favorite cocktail of mine to share today, the Basil Lime Gimlet. Shortly before we started working on this series, the Dinner Series team was out for an evening to bid farewell to our great, late store manager Melissa. We all headed down to Nubar at the Sheraton Commander Hotel, and once there, I ordered a Basil Lime Gimlet.

Basil Lime Gimlet

Very fond of the Au Provence Gimlet at Eastern Standard, which is a beautifully balanced, slightly sweet cocktail, I was a bit taken aback when I tried the Nubar Gimlet and found it to be clean but STRONG. No sugar to be found. After a couple of sips I settled in and thoroughly enjoyed it, my mind a bit blown because I always assumed that a gimlet was made with sweetener.

Basil Lime Gimlet

When I got home that night, I did some research, and found several gimlet recipes - some sweet, some not. For our rendition, I chose a recipe with a touch of simple syrup, but just enough to balance the booze and give it a really smooth taste. This is also a vodka gimlet (like the Au Provence from Eastern Standard), a bit different than the traditional gin gimlet I love so much. Still awfully tasty, and shown here in a Simon Pearce Clear Stemless Martini Glass, makes for a wonderful for presentation. This was easily my favorite creation from our Spring Cocktail Series!

Basil Lime Gimlet

Basil-Lime Gimlet from Food and Wine, originally from Via Matta Restaurant in Boston

4 large basil leaves 1/2 ounce simple syrup 2 1/2 ounces vodka 3/4 ounce fresh lime juice Ice

In a cocktail shaker, muddle 3 of the basil leaves with the simple syrup. Add the vodka, lime juice and ice, place the lid on, and shake well. Strain into a chilled martini glass and garnish with the remaining basil leaf.

Yield: 1 cocktail