A traditional vodka gimlet uses lime juice to cut the booze. This version features grapefruit instead plus a dash of herbal goodness.
Not that kind of herbal goodness. Sorry, y’all! But consider a basil-grapefruit vodka gimlet the next best thing.
My mom came to visit this week, and I made these for her on Tuesday after she got into town. She heads home this evening, and it’s been so great to have her here! She’s been partying with Darrol Henry so that I can buckle down, catch up on some work that fell through the cracks during construction, and get a bunch of recipes photographed for BOWLS! A citrusy, herbal vodka gimlet was the least that I could do!
Side note: The composition for the photo above was inspired by a few of the beautiful photos that my friend Bonnie took for Dulce Vegan Bakery. You can check out her whole set of awesome shots on Flickr. Bonnie is a photo genius! Don’t you want to reach through the screen and eat all of those beautiful vegan goodies?
I’m kinnnnnd of obsessed with grapefruit juice. Fruit juice in general isn’t my favorite thing, but I have a weakness for grapefruit juice and for cranberry juice.
The grapefruits at the store were looking really good last time I went, and they were selling big, beautiful bunches of living basil from a local farm. This cocktail recipe basically wrote itself!
The cool thing about living basil is that it comes with the roots. After I made vodka gimlets for me and my mom, I went out to our raised garden bed and planted the rest of the bunch. I hope they take!
Basil-Grapefruit Vodka Gimlet
makes 1 cocktail
- 1/2 cup pink grapefruit juice (about half a grapefruit’s worth will do it)
- 1 1/2 ounces vodka
- 3 large or 4 small leaves of fresh basil
- In a rocks glass (I used a half-pint mason jar), combine the grapefruit juice, vodka, and basil. Use a spoon or a small pestle to muddle the herbs. If you’re not familiar with muddling, don’t worry! It means squish. So do that.
- Fill your glass the rest of the way with ice, and drink up!