Basil Citrus Fizz

You need to make this.
Need to.

I found this recipe in the Chicago Tribune Sunday Magazine. It is attributed to the mixologist at Prairie Fire, in Chicago. I don’t care who made it up. It’s good. And you need to drink it.

First, you make the basil lemon simple syrup:

Heat 1 cup sugar and 1 cup water together to a boil in a small saucepan. Stir until sugar dissolves. Add torn leaves from 2 large stems fresh basil and zest of two lemons reduce to a low simmer. Simmer 5 minutes; remove from heat. Steep 15 minutes. Strain; cool completely before using.

I usually make a double batch. Go. Make it. I’ll wait.

Did you make it? Are you ready?
Now for the good stuff.

Original Recipe:
Shake 1 ounce lemon-basil simple syrup, 1 1/2 ounces gin and 3 ounces fresh-squeezed grapefruit juice in a martini shaker with ice. Stir in 3 ounces soda water. Garnish with large sprig of basil or lemon peel.

Ok. Now here’s how I make it.

Take a tall glass, add four or five ice cubes. Squeeze half a grapefruit over the ice, give it a splash of syrup, a splash of gin, fill the glass with soda water, stir and drink. Crazy good. You don’t need the gin, but you do need the grapefruit juice. You don’t like grapefruit juice? I don’t care. drink it. You don’t like basil? I don’t care. Drink it.

The grapefruit juice is what makes this drink. I have made it with lemon and lime, and while both were good, grapefruit is best.

The syrup can also be used to sweeten plain lemonade and it is especially good with agua de sandia or agua de pepino.

Drink it. You will like it. Guaranteed.

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