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Strawberry Basil Martini

The Strawberry Basil Martini is a refreshing and sophisticated cocktail that combines the sweet flavors of strawberries with the herbal notes of basil. This vibrant drink, enhanced with a touch of lemon and a frothy egg white finish, is perfect for any elegant gathering or a special evening at home.

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Strawberry Basil Martini

Strawberry Basil Martini

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Basil, frozen strawberries, Gin, Lemon Juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Gin
  • 0.75 oz Strawberry Simple Syrup
  • 1 oz Lemon Juice
  • 4-5 Basil Leaves
  • 1 Egg White or egg white alternative
  • Strawberry for garnish

Instructions

  • Add the gin, strawberry simple syrup, lemon juice, basil leaves, and egg white to your cocktail shaker.
  • Dry shake all ingredients (without ice) for about 5 seconds to emulsify the egg white.
  • Add 5-7 ice cubes to the cocktail shaker and shake again for about 10 seconds until well chilled.
  • Strain the mixture into a chilled martini glass, allowing the froth to drip out on top.
  • Garnish with a sliced strawberry.
  • Enjoy your Strawberry Basil Martini!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Strawberry Basil Martini is a delightful blend of sweet, herbal, and tangy flavors. The gin provides a crisp, botanical base, while the strawberry simple syrup adds a fruity sweetness. The freshly squeezed lemon juice introduces a zesty tang, and the basil leaves bring a refreshing herbal note. The egg white creates a luxurious, frothy texture that elevates the drinking experience. Garnished with a fresh strawberry slice, this cocktail is as visually appealing as it is delicious, making it a perfect choice for any special occasion.

Strawberry Basil Martini
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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