This summer I planted both sweet basil and thai basil in our shared alleyway garden. My green thumb has a bit of a learning curve. After planting all my tomatoes and basil, I found out that I planted everything too close together. My neighbor, and Greensboro Urban Harvest co-founder, graciously supported my mistakes by replanting most of what I put in. But somehow, my sweet basil was an oversite and has been completely taken over by its Thai neighbor. I have so much Thai basil I don’t know what to do with it all. It, like its herb friend oregano, has found its way into flower arrangements.
When I saw the recipe for Basil Gimlets on Sippity Sup, I thought it might be a good opportunity to let the Thai basil take center stage. It turned out to be a refreshing beverage and a bit of liquid courage for my photo shoot with Evan Brennan.
Thai Basil Gimlet – inspired by Sippity Sup
- 1/2 cup sugar
- 1 bunch Thai basil, chopped, plus more for garnish
- 1 cup freshly squeezed lime juice
- 2 cup gin
Make a simple syrup by combining sugar with one cup water. Cook over medium-high heat until the sugar dissolves. Turn off the heat and add the basil. Allow to steep for 30 minutes. Strain and refrigerate. Combine the simple syrup, gin and lime juice. Pour over ice and enjoy. A garnish with a sprig of Thai basil.
Sounds delicious! I make a good crazy chicken rice noodle dish with Thai basil. http://michaelbeyer.wordpress.com/2010/05/28/michaels-crazy-chicken-rice-noodle-stir-fry/
I’m looking for more recipes that use that herb.