basil oil for cocktails?
December 12, 2009 8:35 AM Subscribe
Where can I find basil oil to use in cocktails?
A restaurant in town sells a cocktail called the "Jackson Pollock," which is my boyfriend's favorite drink. According to the menu, it's a combination of bombay sapphire, grapefruit-lime sour, sparkling wine, and basil oil. The basil oil floats in little balls on the top of the drink, kind of like a Jackson Pollock painting.
I'd like to recreate the drink for my boyfriend, but I can't seem to find the right type of basil oil anywhere. I've found recipes on how to make it with basil leaves and olive oil, aromatic herbal tinctures, and essential oil. Could any of these actually be what I'm looking for? What sort of basil oil would you use in a cocktail?
A restaurant in town sells a cocktail called the "Jackson Pollock," which is my boyfriend's favorite drink. According to the menu, it's a combination of bombay sapphire, grapefruit-lime sour, sparkling wine, and basil oil. The basil oil floats in little balls on the top of the drink, kind of like a Jackson Pollock painting.
I'd like to recreate the drink for my boyfriend, but I can't seem to find the right type of basil oil anywhere. I've found recipes on how to make it with basil leaves and olive oil, aromatic herbal tinctures, and essential oil. Could any of these actually be what I'm looking for? What sort of basil oil would you use in a cocktail?
the restaurant would not be using aromatic tinctures or essential oils, and likely they make it themselves. super-easily:
1) put equal amounts of basil and high quality olive oil in a blender and puree
2) heat resulting puree over low heat for 2-5 minutes
3) strain through fine mesh or cheesecloth
4) store in glass jar or mug and use w/in two weeks
posted by mr. remy at 8:42 AM on December 12, 2009
1) put equal amounts of basil and high quality olive oil in a blender and puree
2) heat resulting puree over low heat for 2-5 minutes
3) strain through fine mesh or cheesecloth
4) store in glass jar or mug and use w/in two weeks
posted by mr. remy at 8:42 AM on December 12, 2009
Agree with the above, but I wouldn't cook the basil and oil--just puree and strain. I think it will have better flavor raw.
posted by neroli at 8:57 AM on December 12, 2009
posted by neroli at 8:57 AM on December 12, 2009
The heat is to kill things that are living on/in your fresh basil. If you take raw herbs, steep in oil, and let sit, then eventually they can develop bacterial contamination.
That said, heating it after mixing is backwards to how I have always done it. I learned to do it by blanching the fresh leaves very quickly in boiling water, then shocking them in ice water. This has the added effect of making the color a much more vibrant green.
Then dry those leaves, puree in oil, and strain.
Works great with chives, too.
posted by kaseijin at 11:16 AM on December 12, 2009 [2 favorites]
That said, heating it after mixing is backwards to how I have always done it. I learned to do it by blanching the fresh leaves very quickly in boiling water, then shocking them in ice water. This has the added effect of making the color a much more vibrant green.
Then dry those leaves, puree in oil, and strain.
Works great with chives, too.
posted by kaseijin at 11:16 AM on December 12, 2009 [2 favorites]
I know that a technical reading says that botulism can live in oil suspensions, but I just don't buy it. Refrigerate the oil if you are worried about it, but I really can't justify the cooking step. But, whatever, if cooking the oil sets your mind at ease, then have at.
posted by Dmenet at 11:44 AM on December 12, 2009
posted by Dmenet at 11:44 AM on December 12, 2009
Best answer: Can almost guarantee the restaurant makes it fresh, with fresh basil and canola oil.
Cooked vs raw? Or best of both worlds make small batches of fresh, and use it right away, no time for possible botulism to grow. Basil will grow well indoors, so just pop a few leaves and teaspoon of oil into a mortar and pestle.
posted by fontophilic at 2:12 PM on December 12, 2009
Cooked vs raw? Or best of both worlds make small batches of fresh, and use it right away, no time for possible botulism to grow. Basil will grow well indoors, so just pop a few leaves and teaspoon of oil into a mortar and pestle.
posted by fontophilic at 2:12 PM on December 12, 2009
Response by poster: Awesome -- thanks so much for the answers!
posted by Maarika at 2:45 PM on December 12, 2009
posted by Maarika at 2:45 PM on December 12, 2009
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posted by cooker girl at 8:38 AM on December 12, 2009