Looking for a cocktail that actually feels like spring or summer? The Lemon Basil Gimlet just might be what you need. It’s got that tart citrus thing going on, plus a hit of fresh basil that makes it feel a little special.
This one’s simple but elegant—fresh lemon juice, muddled basil, gin, and a touch of simple syrup. It comes together fast, and honestly, it looks gorgeous in the glass.
The classic gimlet is good, but adding basil takes it somewhere new. That garden-fresh flavor really works with gin’s botanicals. And the color—kind of yellow-green—makes it look as good as it tastes.
Try serving it at a dinner party or even brunch if you want to feel fancy without trying too hard. It works with food, but honestly, it’s great on its own too. People will probably ask you for the recipe, so be ready for that.
Lemon Basil Gimlet Cocktail Recipe
Equipment
- Cocktail shaker
- Hawthorne strainer
- Fine-mesh strainer
- Muddler
- Jigger or measuring tool
- Citrus juicer
- Cocktail glass
Ingredients
- 2 oz gin London Dry is a safe bet
- ¾ oz fresh lime juice
- ¾ oz simple syrup
- 5-6 fresh basil leaves plus more for garnish
- 1 thin lemon slice for garnish
Instructions
- Chill your cocktail glass—just fill it with ice and water while you make the drink.
- Put the basil leaves in your shaker and gently muddle them. You want to release the oils, not turn them into mush.
- Add gin, lime juice, and simple syrup to the shaker.
- Fill the shaker about three-quarters full with ice.
- Shake hard for about 15 seconds, until the outside gets frosty.
- Dump the ice water out of your glass.
- Double-strain the drink into your chilled glass.
- Garnish with a basil leaf and a lemon slice.
Notes
Must Have Ingredients
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Tasting Notes
The Lemon Basil Gimlet is all about bright citrus, with a subtle herbal thing going on in the background. It’s got that sweet-tart balance dialed in.
First Impression: You’ll notice the lemon and basil right away—it smells fresh and clean, almost like a garden after rain.
Flavor Components:
- Citrus: Strong lemon, tangy but not overwhelming
- Herbal: Basil gives it a fresh, almost peppery edge
- Sweet: Just enough from the syrup to round things out
- Spirit: Gin backbone holds it all together
The mouthfeel is light and refreshing. Shaking with ice gives it a silky texture—never heavy, just crisp and cool.
If you get the balance right, it shouldn’t taste too sour or too sweet. Basil should be there, but not the only thing you taste.
Serving Temperature: Seriously, serve it cold—right out of the shaker is best.
The finish is clean, with a little herbal note that lingers. Let it warm up a bit and you’ll notice the gin’s botanicals coming out more. It’s kind of fun to see how the flavors shift as you sip.
It goes great with light appetizers, seafood, or salads. The brightness cuts through richer foods, too, if that’s your thing.
Substitute
If you can’t find lemon basil for your gimlet, don’t worry. Regular basil works pretty well as a replacement.
The cocktail won’t have quite the same citrusy zing, but it’ll still be refreshing. You might even find you like it that way.
Thai basil is another option. It adds a little hint of anise flavor to your drink.
This gives you a unique twist on the traditional gimlet. Maybe not for everyone, but it’s worth a shot if you’re feeling adventurous.
No fresh basil at all? Try using a basil-infused simple syrup instead.
You can make your own by steeping dried basil leaves in warm simple syrup for about 30 minutes. It’s not exactly the same, but it does the trick in a pinch.
For the gin component, vodka makes a good substitute. This gives you a milder flavor profile—some people even prefer it.
Common Substitutions:
- Regular basil for lemon basil
- Thai basil for lemon basil
- Vodka for gin
- Lime juice for lemon juice (creates a traditional gimlet)
- Basil-infused simple syrup for fresh basil
Can’t find fresh lemons? Bottled lemon juice works if you have to use it. Just make sure it’s 100% juice with no added sweeteners hiding in there.
For a non-alcoholic version, swap the gin for cucumber-infused water or tonic water. Add a little extra lemon juice to keep that tart kick in your cocktail.
