Sweet basil and fragrant ginger get combined to create a summer-y boozy beverage with a pop of fizz.

Basil Ginger Gin Fizz

As I was perusing Cooking Light magazine the other day, I came across a basil and ginger infused beverage and I thought to myself, “Hmm, that’s an interesting combination of flavors.”

My brain was shaking its head, while my tastebuds were screaming “Try it!” I decided to go with tastebuds since I have an abundance of basil growing rapidly in my garden and a fresh bottle of gin on the bar.

Basil Ginger Gin Fizz

The next day, I gathered all of the ingredients and in the shaker they went. The outcome was a surprisingly delicious blend of summer flavors. The sweet basil and fragrant, spicy ginger are quite a pair. I used ginger beer to give the cocktail its signature ginger flavor and add the fizzy element that I love so much.

Basil Ginger Gin Fizz

I highly recommend choosing a good quality bottle of gin for this recipe. I’m currently loving up on Citadelle and, my go-to, Tanqueray. If you’re willing to spend a little extra money, Hendrick’s is always a wise choice.

This Basil Ginger Gin Fizz is extremely easy to make. Muddle 4-5 basil leaves with 1 and 1/2 ounces of gin in a cocktail shaker. Add ice and give the mixture a few vigorous shakes. Pour over ice and top with 4 ounces of your favorite ginger beer (I’m currently hooked on Reed’s).

Basil Ginger Gin Fizz

Sip that sweet, sweet boozy concoction until your heart’s content.

Print Recipe

Basil Ginger Gin Fizz

Sweet basil and spicy, fragrant ginger come together to create a summer-y cocktail with a pop of fizz.

Yield: 1 serving

Total Time: 3 minutes

Prep Time: 3 minutes

Cook Time: 0 minutes

Ingredients:

  • 5 basil leaves
  • 1 and 1/2 ounces gin
  • 4 ounces ginger beer
  • ice
  • basil for garnish (optional)

Directions:

  1. Muddle basil and gin in the cup of a cocktail shaker. Add a handful of ice and give the mixture a few vigorous shakes. 
  2. Strain the mixture into a rocks glass filled with ice. Top with ginger beer and garnish with a sprig of basil. 
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