So I’ve been doing some research and have found that daiquiris have been horribly misrepresented in this country. On top of that, real, authentic, Cuban-style daiquiris are supposedly wonderful! This is something I had to taste test. There was just one problem….
I’ve wanted to do a basil gimlet, and was really in the mood for a gin-based drink. Coupled with the fact that our homemade basil plant, Bartleby, was in fine form and needed some leaves taken from him, this was making my decision of what to imbibe much more difficult.
Enter my wife to the rescue! She rarely drinks, but she serendipidously asked if I could concoct something for her. Problem solved! I’d make her the daiquiri, and I would help myself to the basil gimlet. Knowing my wife she wouldn’t finish her drink, leaving me with a couple sips to test out this famous Caribbean drink. Alas, she gamely had the entire thing, though she did let me have a couple sips.
Basil Gimlet
Recipe: 6 basil leaves, 3/4 oz lime juice, 1/2 oz simple syrup, 2 oz gin. Mix syrup, lime juice and 5 basil leaves in cocktail shaker. Muddle LIGHTLY. Then add gin and ice. Shake and strain into a glass. Garnish with remaining basil leaf.
Tasting Notes: Not enough basil for me, to be honest. I’d add a 6th leaf into the shaker. Maybe slightly less lime juice? Will have to experiment. That said, this hit the spot. I used my own homemade simple syrup for this, which involves turbinado sugar rather than the traditional white sugar. Much deeper, cane-y flavor. This is why the gimlet has a brownish hue.
Booze Used: I used a local, DC-based distillery’s gin. It’s called “Vigilant” gin. If you can snag a bottle, I’d recommend it.
Daiquiri
Recipe: This one is really, really simple. 1 oz lime juice, 2.5ish oz white rum, 1/2 oz simple syrup. Throw together with some ice, shake, strain, and enjoy.
Tasting Notes: This is the perfect rum drink. Don’t change anything. Like the gimlet, I used my simple syrup made from turbinado sugar. I guess it could be good with a traditional simple syrup? Wouldn’t risk it.
Booze Used: I used the basic Bacardi silver for this, because, well, Bacardi is/was Cuban. I’m excited to see what this would be like with more complex white rums.
Conclusion
These drinks are great. Simple yet complex. So much flavor.
The Miksologist 