Blueberry Basil Cocktail or Mocktail

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B is for blueberry and basil!  My dad introduced me to the classic Gin and Tonic cocktail when I went out to dinner with my folks for the first time after turning 21.  I have liked gin ever since.  Eldest, who wants to be a mixologist, had a big reaction to gin: "Ew, no I don't like that!" with a very squinched face, which I find quite amusing.  Not everyone likes the juniper-forward, evergreen flavor in gin, and this cocktail can certainly be made with vodka instead.  There is a big difference in flavor, naturally.  I quite like a fruity gin and am much less fond of dry gin.  I feel like vodka would probably want a tiny bit more syrup than the gin needs, as it has less inherent flavor compared to any gin.  If making without alcohol, this is basically a nice flavored-lemonade (mock) spritzer and will want a little more syrup or to taste. 

This cocktail is most closely related to the Collins family of cocktails, a sour drink with carbonation and sugar added. A Gin Fizz has an egg white or aquafaba for foam, while the Tom Collins simply has gin, lemon juice, sugar, and carbonated water.  So, this could definitely be called a Blueberry Basil Collins.

Blueberry Basil Cocktail

2 oz Gin (I prefer a fruity gin like Hendricks) (For a mocktail, use 2 oz grapefruit juice or club soda)
¾ oz lemon juice
½-¾ oz blueberry basil simple syrup (recipe follows) (increase to 1 oz for mocktail or more to taste)
4–5 fresh blueberries
2 basil leaves
2 oz club soda
Garnish: extra fresh blueberries and basil sprig

(Make the syrup and cool.  Store in the refrigerator.)

Combine the lemon juice, syrup, blueberries, and basil to a cocktail shaker or mason jar, and muddle.
Add the gin and shake until combined.
Double strain the mixture into a cocktail glass full of ice and top with club soda.
Give a small stir and garnish with the extra blueberries and a sprig of fresh basil.

Blueberry Basil Simple Syrup

½ cup sugar
½ cup blueberries (frozen is okay)
½ cup water
8 large basil leaves

For the syrup, combine the sugar, water, and blueberries in a saucepan. 
Heat over medium heat and stir until the sugar is dissolved and the blueberries begin to break down. 
Reduce the heat to low, add the basil leaves, and let simmer for about 10-15 minutes. 
Double strain the syrup, ending with a fine strainer, initially pressing the back of a spoon against the berries to squeeze out all of the remaining juice.
Store in a sealed jar in the refrigerator for up to two weeks.


 Here are some more letter B recipes:


 

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