Since having just a sip of a friend’s Basil-Infused Vodka Martini at The Bar at The Four Seasons, I have to admit I have thought of it often. I had to research it – this cocktail is too good to live without!
I recommend infusing the vodka this weekend and then in the coming week: have the official martini at The Bar. By next weekend the infusion process will be complete, and in the year ahead you’ll be able to recreate this wonderfully savory drink at leisure, in your home.
First Recipe :
One 750 mL Bottle of Basil-Infused Vodka
1½ cups fresh basil, washed and dried
A large pitcher
750 mL vodka
A clean 750 mL bottle
A coffee filter
A paper or plastic label
1. Place the fresh basil in a clean, large pitcher and pour 750 mL vodka over the top.
2. Store the infusing vodka in a dark, dry place for one week, shaking the bottle daily.
3. Strain the fresh basil out of the vodka through a coffee filter, catching the basil-infused vodka in a separate, clean 750 mL bottle.
4. Label the bottle to note that it is basil-infused vodka, and place a date on the bottle.
If you’re adventurous, add 4 teaspoons of cracked peppercorns along with the basil for extra zest.
Discard the infused vodka after one year, at which point it will have lost most of its intensity and flavor.
Second Recipe :
A Basil-Infused Vodka Martini
A dash of vermouth
2 jiggers (3 ounces) basil-infused vodka
1. Fill a cocktail shaker with ice.
2. Add vermouth, shake and strain.
3. Add vodka.
4. Shake vigorously.
5. Strain and pour into a martini glass.
Image / Real Simple /