Strawberry-Basil Shrub Gin Fizz

How to Make Strawberry-Basil Shrub Gin Fizz

1. 1

   Step 1: Combine fruit, sugar and basil

   In a medium saucepan combine the hulled and halved strawberries, granulated sugar and torn basil leaves. Let sit off heat for 10–15 minutes to draw out juices, then gently mash the fruit with a wooden spoon to release more liquid.

   For this step

   • 8 ozFresh strawberries (hulled, halved)
   • 1/2 cupGranulated sugar
   • 1/4 cupApple cider vinegar
   • 10 leavesFresh basil leaves (plus extra for garnish)
   
2. 2

   Step 2: Simmer with vinegar and cool

   Add the apple cider vinegar to the pot and bring the mixture to a gentle simmer over medium-low heat for 5–7 minutes, stirring and pressing the fruit to extract flavor. Remove from heat, let cool to room temperature, then transfer to a bowl or jar and refrigerate for at least 45–60 minutes to meld flavors.
   
3. 3

   Step 3: Strain and mix the cocktail base

   Strain the chilled shrub through a fine-mesh sieve into a container, pressing to extract as much liquid as possible; discard solids. To a cocktail shaker filled with ice, add the strained shrub, gin and fresh lemon juice, then shake vigorously until well-chilled, about 10–15 seconds.

   For this step

   • 3 fl ozStrawberry-basil shrub (strained)
   • 6 fl ozGin
   • 2 fl ozFresh lemon juice
   • 3 cupsIce (cubed)
   
4. 4

   Step 4: Build the Gin Fizz and garnish

   Strain the shaken mixture into four ice-filled tumblers (about 6–8 oz glasses), dividing evenly. Top each with club soda (roughly 2–3 oz per glass) for effervescence and garnish with a fresh basil sprig; gently clap the basil between your hands before garnishing to release aroma.

   For this step

   • 12 fl ozClub soda (for topping)
   • 4 sprigsFresh basil sprigs (garnish)
   
5. 5

   Step 5: Serve and store remaining shrub

   Serve immediately while fizzy. Store any leftover strained shrub in a sealed jar in the refrigerator for up to 2 weeks; use for more cocktails, sparkling water, or a nonalcoholic refresher.
   

1. In a medium saucepan combine the hulled and halved strawberries, granulated sugar and torn basil leaves. Let sit off heat for 10–15 minutes to draw out juices, then gently mash the fruit with a wooden spoon to release more liquid.
2. Add the apple cider vinegar to the pot and bring the mixture to a gentle simmer over medium-low heat for 5–7 minutes, stirring and pressing the fruit to extract flavor. Remove from heat, let cool to room temperature, then transfer to a bowl or jar and refrigerate for at least 45–60 minutes to meld flavors.
3. Strain the chilled shrub through a fine-mesh sieve into a container, pressing to extract as much liquid as possible; discard solids. To a cocktail shaker filled with ice, add the strained shrub, gin and fresh lemon juice, then shake vigorously until well-chilled, about 10–15 seconds.
4. Strain the shaken mixture into four ice-filled tumblers (about 6–8 oz glasses), dividing evenly. Top each with club soda (roughly 2–3 oz per glass) for effervescence and garnish with a fresh basil sprig; gently clap the basil between your hands before garnishing to release aroma.
5. Serve immediately while fizzy. Store any leftover strained shrub in a sealed jar in the refrigerator for up to 2 weeks; use for more cocktails, sparkling water, or a nonalcoholic refresher.