As soon as I put the glass to my lips, I knew I was drinking the elixir of the gods. Elixirs are credited with curing illnesses. This is sure to take care of whatever ails you.
In fact, that’s how I decided on its name. I was going to call it a cocktail until that fateful October day in the herb garden…
I had been muddling and expressing and zesting that morning, playing around with portions and flavors. My basil syrup needed to steep before I proceeded any further with my experiment, so into the fridge it went as I collected herb prunings from the garden.
In October, it is still hot in Augusta. Pruning for even an hour can make a girl glisten.
So imagine my delight when I reached for the pitcher of my potion in the fridge. Whoo hoo!
It is crisp, citrusy, herby, and so very refreshing. I admit, adding basil to my cocktail, nay elixir, made me feel like a mixologist. I crush on mixologists–they are so daring and crafty and imaginative! When I grow up, I want to be a mixologist. (#goals)
Begin this elixir by making a basil syrup. This sweet herbal syrup is something you will want to keep on hand, as it gives a garden-fresh layer to any beverage.
While the basil is busy infusing the syrup with its charm, squeeze your grapefruit. (Yes, do it yourself. No store bought!) You’ll need about a cup. Of course, the color of your grapefruit– white, pink, or red–will dictate the color of your elixir. A friend is hosting a bridesmaid shower next weekend, so she is choosing ruby red. I imagine it will be stunning.
Choose a white wine that won’t compete with the other ingredients, such as a Sauvignon Blanc.
Pour the wines in a pitcher. Stir in the grapefruit juice and syrup and pour over ice. Use minced basil as a garnish–it will look like your drink is having a confetti party.
Then sit back and let the elixir work its magic.
If you make this recipe, I’d love to hear about it! Take some photos and tag them #nakedepicurean so we can celebrate together!
- 1 cup fresh basil, loosely packed
- 1 cup sugar
- 1 cup water
- Put ingredients in a saucepan and heat until sugar dissolves.
- Remove the pan from heat and let the syrup steep for about 10 minutes.
- Strain the syrup and refrigerate.
Grapefruit & Basil Elixir
- ½ bottle of sauvignon blanc or pinot grigio
- ½ bottle dry prosecco
- 1 cup freshly squeezed grapefruit juice
- ½ cup basil syrup
- Pour the wines in a pitcher. Stir in the grapefruit juice and syrup.
- Pour over ice.
- Garnish with minced basil and whole basil leaves. Slide a slice of citrus on the rim of your glass.
If you are looking for a visual masterpiece, check out Gaby’s recipe for Citrus and Basil Sangria https://whatsgabycooking.com/citrus-and-basil-sangria/