Basil Digestif Recipe
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A sip of this sweet, peppery after-dinner drink will help settle your stomach and satisfy your sweet tooth.
What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka.
This recipe was featured as part of our Make Your Own Digestifs project.
INGREDIENTS
- 14 large, fresh basil leaves
- 2 cups grain alcohol, such as Everclear 151
- 1 1/2 cups Rich Simple Syrup
INSTRUCTIONS
- Place basil leaves in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep at room temperature, undisturbed, for 6 days.
- After 6 days, remove leaves and add rich simple syrup. Stir to combine. Store in the freezer.
How long should one leave it with vodka?
@noalarms Thanks a lot for the tip!
@brianherbert, i've heard that if you add the alcohol to the water first, then add the sugar (separating steps here w/ the simple syrup) it turns out cloudy/translucent, and if you add alcohol to simple syrup it comes out more clear. i did the alcohol-to-water, then sugar method when i made limoncello for holiday gifts this year and it turned out cloudy.
How much lavender to hooch??
Pour your basil liqueur into lemonade. They taste great together and it gives your lemonade a nice alcoholic punch.
I just finished my first batch with two varieties, basil and mint. They both turned out a bright, almost neon green in color. I understand I'm not shooting for the photo above but what does it take to give the digestif that cloudy, rich appearance?
I think these are ALL absolutely wonderful mixed with club soda, tonic or sparkling water. They are a digestif and the bubbles help with bringing up the stomach gasses. Anyone who drinks beer knows the true relief and resulting pleasure of a deep, from the belly, beer burp. These are similar to that, without the hops repeater ~ Sláinte Mhath
My boyfriend made these as Christmas presents this past year and they were a big hit. Now we bust them out at dinner parties after a big dinner and everyone loves them and says they help so much with digestion, he swears he a witch doctor! Basil is almost always the favorite!
Oh, these sound amazing! I have been making my own limoncello for years, but never considered using basil or lavender. heavenly!
I use Smirnoff 100proof Vodka, very smooth, no harsh kick like the everclear. Any lower proof and it will freeze solid in the freezer.
You probably could store your digestif at room temperature; however, they're commonly served straight from the freezer, so if you keep it in the freezer it'll be ready to pour and enjoy at its proper temperature.
Why the direction to store th efinished project in the freezer? Isn't there enough alcohol to preserve it for room temp? Especially after it has steeped at room temp for six days, the addition of th esimple syrup should enhance th estability at room temp?
Bubbles, did you use fresh or dried lavender for the lavender?
I made 4 flavors, Basil, Tarragon, Lemon Thyme and Lavender and think they are all really fantastic. I think I know what I am making to give away has holiday gifts...I might try it with Vodka as the Everclear does give it a slightly harsh kick, not off putting but I wonder if a good Vodka might be a bit smoother