Basil Vermouth Cooler

By Rebekah Peppler

Published Aug. 24, 2022

Basil Vermouth Cooler
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus 3 hours’ infusing
Rating
4(37)
Comments
Read comments

A double dose of basil — infused in dry vermouth and used as garnish — ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.

Featured in: What’s Cooler Than Being Cool? These Cocktails.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail

    For the Basil-infused Vermouth

    • 10 to 15fresh basil leaves, washed and dried
    • 1(750-milliliter) bottle dry vermouth

    For the Cocktail

    • Ice
    • 1½ounces fino or manzanilla sherry
    • 1½ounces basil-infused dry vermouth
    • ¼ to ½ounce mild green olive brine, such as Castelvetrano or Manzanilla
    • 2ounces dry tonic
    • 3ounces soda water
    • 1basil sprig
    • 1(3-inch) lemon peel
    • 1 to 3Castelvetrano olives
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.

  2. Step 2

    Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

Ratings

4 out of 5
37 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Katy

What is dry tonic? Something like the Fever Tree brand?

Jenniaj

What dry vermouth do you recommend?

UnadillaRox

Fabulous! I put a large stem of lemon basil into a half bottle of vermouth. (This made it much easier to remove the basil with a chopstick.) Used tonic syrup so added just soda water. I rejoiced at the delicious taste of Summer, but my husband upon tasting it replied kindly, "That's a savory cocktail."

MH

The basil wasn't as distinct a flavor as I anticipated and the club soda wasn't necessary. That said, it is a very refreshing spritzer. A wonderful drink for a hot summer day.

S kingscott

I also am an adventurous cocktail drinker and not only did we not think the drink was tasty … we threw out the vermouth. That said, this is the only NYT recipe that has not been delicious. Maybe we did something wrong.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.