Orange Basil Martini Cocktail Recipe

I’ve always liked giving a classic martini a bit of a twist, and honestly, this Orange Basil Martini really does the trick. There’s something about that hit of bright citrus mixed with fresh basil that just feels so simple, but also a little special.

This recipe walks you through making a crisp, refreshing martini with orange and basil right at home.

You really don’t need any fancy gadgets or hard-to-find ingredients for this one. Just a few basics and you’re on your way to a cocktail that balances the punch of gin or vodka with smooth orange and a subtle kick from basil.

It’s great for a quiet night in—or, if you’re feeling social, it’s a fun one to share with friends. I think once you try it, you’ll get hooked on how easy it is to reinvent the classic martini.

Orange Basil Martini Cocktail Recipe

What I like about this drink is how it brings together fresh citrus and herbs in such a clean, balanced way. The combo of orange and basil gives it this bright flavor—crisp, but not too sugary.

Equipment

I tend to keep my tools pretty straightforward. A solid shaker is key for chilling the drink fast and blending everything together.

A strainer is a must, so you don’t end up with ice shards or basil bits in your glass.

Here’s what I usually grab before I start:

• Cocktail shaker with a tight lid
• Strainer for a smooth pour
• Muddler to press the basil leaves
• Jigger for measuring spirits
• Bar spoon for stirring, if you want
• Martini glass chilled in the freezer
• Citrus peeler or knife for garnish

Chilling the martini glass first? It’s a small thing, but it really does keep the drink colder and fresher.

Ingredients

Fresh basil and ripe citrus are the real stars here. I usually reach for vodka because it’s clean, but sometimes gin just sounds better if I want more herbal notes.

A little triple sec or dry vermouth helps balance the sweetness.

Here’s what I use:

• 2 oz vodka (or gin, if that’s your thing)
• 1 oz triple sec or dry vermouth
• 0.5 oz simple syrup
• 2 dashes orange bitters
• 4–5 fresh basil leaves
• 1 oz fresh orange juice
• Ice cubes for shaking
• Orange peel or basil sprig for garnish

I always taste the orange juice first. If it’s super sweet, I just use less simple syrup.

Instructions

Nothing too complicated here—I focus on building flavor through muddling and shaking. The trick is to press the basil gently, not smash it, so you get the oils without any bitterness.

• Place basil leaves in the shaker and lightly muddle.
• Add vodka (or gin), triple sec or vermouth, orange juice, simple syrup, and bitters.
• Fill shaker with ice and shake firmly for about 15 seconds.
• Strain into a chilled martini glass.
• Garnish with an orange peel twist or a basil sprig.

If I’m feeling picky, I’ll double strain so there aren’t any basil bits floating around.

Notes

I usually go for vodka because it’s cleaner, but if I want something with a bit more bite, gin is the way to go. Fresh orange juice makes a world of difference—bottled just isn’t the same.

If I’m not in the mood for sweetness, I’ll dial back the simple syrup or skip it. For extra citrus, a dash more orange bitters does the trick.

Double straining? It’s worth it if you want your drink to look extra clear and polished.

Tasting Notes

The first sip? Bright and kind of refreshing, honestly. That orange kicks in with a gentle sweetness, mellowing out the sharper vodka edge.

It’s clean, not heavy at all. I like that.

Basil jumps out with a fresh, herbal vibe. You notice it right away, but it never bulldozes the citrus.

Everything feels smooth, light on the tongue—almost delicate.

The aroma’s pretty inviting too. Orange peel gives off this soft, zesty scent, and basil brings in a crisp, green freshness that’s hard to miss.

Finish lingers with a mild citrus tang. I appreciate how the basil leaves a subtle, earthy note at the end.

Makes me want another sip, but it’s not overwhelming or anything.

Flavor highlights I notice:

• Citrus: sweet, juicy, just a bit tart
• Herbal: fresh basil, a touch peppery
• Balance: smooth blend of sweet and savory notes

Best served chilled, in my opinion. The cold sharpens the citrus and keeps the basil tasting clean and crisp.