{"id":280,"date":"2011-06-02T21:06:26","date_gmt":"2011-06-02T21:06:26","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=280"},"modified":"2011-06-02T21:18:50","modified_gmt":"2011-06-02T21:18:50","slug":"basil-gimlet-and-basil-syrup","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/basil-gimlet-and-basil-syrup","title":{"rendered":"Basil Gimlet and Basil Syrup"},"content":{"rendered":"

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So it is almost the weekend and while it is not officially summer until July 21st, the late days of Spring have delivered us some fresh basil and a Friday mood for a great cocktail. For those of you who love a good cocktail, this is a refreshing treat. For those of you who do not partake in spirits, the basil syrup is also excellent drizzled with fresh fruits, over a panna cotta, or put a little in your iced tea for a little flavor.<\/p>\n

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Basil Gimlet<\/strong><\/p>\n

2 oz basil syrup (recipe below)
\n1.5 oz gin
\n1 oz lime juice<\/p>\n

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Basil Syrup<\/strong>
\n1 cup granulated sugar
\n3\/4 cup water
\n1\/2 cup chopped fresh basil leaves<\/p>\n

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In a saucepan combine the sugar and water. Put it over medium heat and stir to help the sugar dissolve. Once the sugar has dissolved and the syrup is hot, take it off the heat and add the chopped basil. Allow the syrup to cool for 15 minutes, strain it through a fine mesh sieve, and discard the basil. The syrup may be made up to 2 weeks in advance and refrigerated in an airtight container until ready to use.<\/p>\n\n

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So it is almost the weekend and while it is not officially summer until July 21st, the late days of Spring have delivered us some fresh basil and a Friday mood for a great cocktail. For those of you who … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[137,136,19],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/280"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=280"}],"version-history":[{"count":4,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/280\/revisions"}],"predecessor-version":[{"id":283,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/280\/revisions\/283"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}