The City Magazine Since 1975

Toni Basil

June 2021
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2 oz. gin
1 oz. basil syrup, recipe follows
1 oz. lemon juice
Lemon wheel, for garnish
Basil leaf, for garnish

For the basil syrup:
(Yields 1 quart)
1/2 qt. simple syrup
1/2 qt. basil leaves
1 oz. Everclear
1 cap white vinegar


Pour the first three ingredients into a cocktail tin filled with ice. Shake well, strain over fresh ice into a cocktail glass, and garnish with a lemon wheel and basil leaf. 

For the basil syrup:
Place all ingredients in a blender, making sure to add vinegar last, then blend on medium-high for two minutes. Strain and store refrigerated in an airtight container. The Everclear and vinegar act as a color and flavor preservative, so the syrup will last for a few weeks—or a few rounds with friends. 

Lowlife Bar & Restaurant
106 E. Hudson Ave., Folly Beach