According to the proposed recipe, an emerald or light purple basil liqueur is obtained with a light mint aroma and taste, light notes of citrus and spices in the aftertaste. Sweetness can be adjusted to your liking.
To make a liqueur, you need fresh green or purple basil. The type of plant affects only the color of the drink, in terms of taste and aroma, this is not important. As an alcohol base, vodka, well-purified odorless moonshine (distillate) or ethyl alcohol diluted with water up to 40-45% is suitable. You can also use gin, then there will be a slight juniper flavor.
Ingredients:
- vodka (gin, moonshine, alcohol 40-45%) – 0,5 liters;
- fresh basil leaves – 100 grams;
- lemon zest – from 1 fruit;
- orange peel – from 1 fruit;
- cloves – 1 bud;
- cinnamon – 1 pinch;
- sugar (liquid honey) – 50-200 grams (to taste).
basil liqueur recipe
1. Rinse the basil leaves, cut into small pieces and put in a glass jar for infusion.
2. Pour boiling water over lemon and orange, then rinse with running water and wipe dry. With a vegetable peeler or a knife, remove the zest from citrus fruits – the top ball of the peel without white bitter pulp.
3. Add zest to the basil. Add cinnamon and cloves. Pour in alcohol base and stir.
4. Close the jar tightly, leave for 14 days in a dark place at room temperature, shake every 2-3 days.
5. Strain the resulting basil infusion through several layers of gauze. Sweeten with sugar to taste.
Water can also be added to reduce the strength, but due to the essential oils of the zest, the drink is almost guaranteed to become cloudy.
6. Pour the finished basil liquor into bottles for storage and seal tightly. Before tasting, leave for 3-5 days in the refrigerator to stabilize the taste. If sediment or turbidity appears in storage, filter through cotton wool.
Shelf life in a place protected from direct sunlight – up to 3 years. Fortress – 31-37%.
