Basil Vodka

Serving Basil Vodka in a 6 oz juice cup is not recommended

It seemed fitting for the first formula posted to be the one that inspired this project. Go online and you’ll find all manner of nonsense on how to whip this together–from using just a couple leafs for almost no time, to half a plantation for several months.

In part, you do have a fair bit of flexibility. This infusion below will be strong flavored, enabling you a high degree of control in how many layers of flavor you want to add to your concoction. If you grow basil at home, you’ll know how quickly it can become so prolific you have no idea what to do with it all–here’s my solution.


  • Vodka
  • 1 cup firmly packed basil, stems and all
  • 1 quart mason jar (or any air-tight glass container)


  • Wash basil thoroughly and pat dry.
  • Add basil to a 1-quart jar, fill with vodka, and shake well.
  • Store in a cool, dark place for 7 days, shaking occasionally.
  • Pour through a coffee filter into a bottle. For best results, store in a cool, dark place for an additional 7 days.

Tips: Store in a cool, dark place and use within 12 months. The second aging process will help smooth out the flavor.

Basil Fizz

  • 2 oz Basil Vodka
  • 1 oz lemon juice
  • 1 oz simple syrup
  • Club soda
  • Lemon wedge & basil leaf or small sprig

Pour first three ingredients in a highball glass filled with ice. Top with soda and garnish with a lemon wedge and basil.

Basil Cooler

  • 1 oz Basil Vodka
  • 4 oz dry white wine
  • ginger ale
  • orange wedge

Fill a large wine glass half full of ice and add wine and vodka. Top with ginger ale and garnish with orange.

Basil Lemonade

  • 2 oz Basil Vodka
  • 4 oz lemonade
  • Basil leaf or small sprig

Add vodka and lemonade to a highball glass filled with ice. Garnish with basil.

Also use to make a:

  • Martini, in place of half or more of the vodka
  • Bloody Mary
  • Vodka Tonic
  • Vodka & Soda
  • Vodka & Redbull
  • Vodka Sour
  • Gimlet, in place of gin

About Dazed & Infused

Failed science major turned to creative writing which led to a job as a bartender hack turned mixologist turned book editor turned writer who then went on to the world of International Corporate Communications. This is a bit getting back to his roots--that would be booze & science & rambling.
This entry was posted in Aromatic, Vodka. Bookmark the permalink.

3 Responses to Basil Vodka

  1. Pingback: Cooool as a (well refrigerated) cucumber | Dazed & Infused

  2. Joy L. says:

    I am a HUGE fan of basil but never thought of infusing my vodka with it. Although when I think about it, I’ve had some really great drinks with fresh basil. I also missed trying your creation, so I will have to try this sometime.

    I’d like to vote for a post on a fruit-based vodka. I realize this may sound less exotic, but the current flavored vodkas on the market seem to miss that fresh flavor you get with a truly fresh pineapple or cherry-infused vodka.

    • No you’re totally right. I’m trying to add things now that will either form the basis of future posts (such as Basil & Cucumber, which pair so well together), or things that will stand alone.

      Did you have a specific favorite or thing you enjoyed the last time you sampled?

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