Gin Cocktail with Basil Cucumber Cordial
A refreshing gin-based cocktail featuring a house-made basil, cucumber and gentian cordial, carbonated and served over ice in a balloon glass. The cordial is infused using sous vide to extract delicate herbal flavors, then combined with Mediterranean gin, lime juice and tonic for a bright, botanical drink garnished with dehydrated olive and cucumber ribbon.
Ingredients
- 3 ½ tbsp Granddad Jack's Mediterranean Ginany dry gin1:1spirit
reduces house brand specificity
- 2 tbsp Salted Basil, Cucumber and Gentian Cordialgentian root powder1:1botanical
same botanical essence
- 1 ¼ tbsp Lime Juice
- 1 tbsp Long Rays Pacific Tonicany premium tonic water1:1mixer
reduces brand specificity
- 1 Dehydrated Olive
- 1 Cucumber Ribbon
- 2 cup Water, for cordial base
- 2 cup White Sugar, for cordial base
- ½ oz Tartaric Acid, for cordial basecream of tartar0.75:1acidadds dairy
similar acidity profile
- ⅝ oz Citric Acid, for cordial base
- ¼ oz Salt, for cordial base
- 1 Cucumber, chopped, for sous vide
- ½ cup Fresh Basil, for sous vide
- ⅓ oz Gentian, for sous videgentian root powder1:1botanical
same botanical essence
- SodaStream or CO2 machine, equipment
Instructions
- 1
Combine water, sugar, salt, citric acid and tartaric acid to make base cordial.
- 2
Place base cordial in sous vide bag with chopped cucumber, fresh basil and gentian.
- 3
Sous vide at 131°F for 40 minutes.
- 4
Strain out solids and bottle the cordial.
- 5
Batch gin, cordial, lime juice and tonic together.
- 6
Carbonate in a 2L bottle using a SodaStream or CO2 machine.
- 7
Pour over ice into a balloon glass.
- 8
Garnish with half a dehydrated olive and a cucumber ribbon wrapped around the glass.
Tips
Chill all cocktail components before batching for best results
Use a sous vide machine or water bath to maintain precise temperature for cordial infusion
Good to Know
Cordial keeps refrigerated in sealed bottle for up to 2 weeks. Carbonated cocktail batch best consumed within 1-2 days.
Prepare cordial up to 1 week ahead. Batch and carbonate cocktail 1-2 days before serving.
In a chilled balloon glass over ice. Garnish immediately before serving to prevent cucumber ribbon wilting.
Common Mistakes
Exceed 55°C sous vide temperature to avoid over-extracting bitter compounds from basil and gentian
Skip straining cordial to avoid herbal particles in finished cocktail
Use flat tonic water to avoid over-carbonation when batching pre-carbonated tonic
Substitutions
reduces house brand specificity
reduces brand specificity
same botanical essence