Welcome back to QCK!
Summer is coming to a close, sadly. That means there are very few days left to enjoy ice cold drinks on a patio, farmers markets, and fresh herbs, berries and stone fruit. In my opinion, the best way to savor the last month of summer is to enjoy all it has to offer. This gin + tonic is (probably) one of the best ways to do that. It’s light and refreshing, not too sweet and just right for the end of a loooong work from home week.
Okay, can we take a second and appreciate this color? Thank you.
The gorgeous magenta color comes from infusing the gin with the blueberries and basil. It also creates a really nice, deep blueberry flavor without overpowering the gin or being too sweet. The basil flavor is subtle, but the aroma is wonderful. Serve it with some frozen blueberries, your favorite tonic water, and a big squeeze of lime.
Substitutions and Add Ons
- Blueberries can be substituted for strawberries, raspberries or blackberries.
- Basil can be substituted for rosemary or thyme.
- Limes can be substituted for lemons.
- Gin can be substituted with vodka.
Recipe
| Prep: 5 Min | Rest: 4-12 Hrs | Category: Drinks | Servings: 4 |
Ingredients
- 1/2 C Blueberries, fresh or frozen (I prefer fresh)
- 4-5 Basil Leaves
- 1 C Gin
- 1 liter Tonic Water
- Lime Wedges, for serving
Directions
- In a sealable container, like a mason jar, add blueberries and basil leaves and crush slightly using a muddler or the back of a wooden spoon.
- Add gin, cover and store in the fridge 4-12 hours.
- Strain the infused gin through a fine mesh strainer.
- Pour 1.5-2 oz of infused gin over ice, add tonic water and stir gently.
- Garnish with lime.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
Quarter Cup Kitchen 