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