I first created this cocktail in 2018, and it’s still a favorite fruity gin recipe for summer! My original post didn’t include a detailed recipe for the strawberry basil syrup, so today I’m revisiting this silky smooth cocktail and updating both the recipe and the photos. If you like fresh fruit and herb flavor pairings, this gin cocktail is one to shake up this spring/summer!
Strawberry Basil Gin Sour ingredients
This simple cocktail is made with:
- A gin of your choice (I like to use a classic London dry like Bombay Sapphire)
- Freshly squeezed lemon juice
- An easy homemade strawberry basil syrup
- Aquafaba or an egg white
You may also like my Mandarin Ginger Gin Sour, Grapefruit & Pink Pepper Gin Sour, or my Spring Reviver.
What’s aquafaba? Can I skip it?
Aquafaba is simply the liquid from a can of garbanzo beans. This bean cooking liquid acts remarkably similar to egg whites, making it an excellent vegan option for adding a silky foam to cocktails. One thing to note is that aquafaba can have a slight bean-y aroma, so it may not be for everyone. If you prefer to use egg whites to add foam to your cocktails, feel free to substitute. You can also use pasteurized egg whites if you’re concerned about using raw egg whites.
If you don’t have eggs or a can of chickpeas around the house, you can still make this recipe! The texture of the drink will be different, but it will still be delicious. If skipping the foaming ingredient, I like to serve this sour on the rocks for a little bit more dilution.
Easy fruit & herb syrup method
I love the ultra fresh flavor that you can get when making a cold process or infused cocktail syrup. Rather than cooking the ingredients, I stir the sugar and water until the sugar has dissolved (it only takes a few minutes), add the fresh fruits and herbs, and then allow the syrup to steep in the fridge for a day or two. After 12-48 hours, I strain out the fresh ingredients and then store the finished syrup in a sealed container in the refrigerator for up to 2 weeks. This method does require some patience, but very little prep or active time. If you’re not patient, you can opt for the:
Quick syrup method
If you don’t want to wait, you can cook this syrup and have it ready in about 30 minutes. Combine the sugar and the water in a small saucepan and heat on medium, stirring frequently until all of the sugar has dissolved. Next, add the chopped strawberries and bring the liquid to a boil. Once bubbling, reduce and simmer for about 5 or 10 minutes, or until the fruit just starts to break down. Remove the syrup from the heat and add the basil leaves. Allow the syrup to cool, then strain out the strawberries and basil leaves. Store any leftover syrup in a sealed container in the refrigerator for up to 2 weeks.
If you like making your own syrups at home, check out my in-depth series of posts covering how to make cocktail syrups.
Strawberry Basil Gin Sour
- 2 oz gin
- 1 oz freshly squeezed lemon juice
- 1 oz strawberry basil syrup
- ½ oz aquafaba or an egg white
For the Strawberry Basil Syrup:
- ½ cup sugar
- ½ cup water
- 1 cup strawberries, hulled and chopped
- 10-12 basil leaves
For the Strawberry Basil Syrup:
- Combine the sugar and the water in a large mason jar and stir until the sugar is dissolved.
- Add the strawberries and the basil leaves to the jar and screw on the lid. Give the jar a gentle shake and place in the refrigerator for at least 12 hours or up to 2 days.
- Strain the syrup through a fine mesh strainer. Store the syrup in the refrigerator for up to 2 weeks. Tip: Add an ounce of vodka or grain alcohol to help the syrup keep a bit longer.
For the cocktail:
- Combine the gin, lemon juice, syrup, and aquafaba (or egg white) in a cocktail shaker.
- Shake the cocktail without ice for 15-30 seconds to build the foam.
- Fill the shaker 3/4 with ice and shake until chilled, about 12 seconds.
- Strain the cocktail into a coupe glass and garnish with half a strawberry and a basil leaf.
Where can I find that coupe glass?
This insanely gorgeous coupe glass is called the May Coupe and its by Fferrone Design.