Tulsi Gin and Tonic
Gin infused with tulsi, finished with tonic, lime, and fresh basil—a botanical, herbaceous twist on the classic G&T that tastes like a garden in a glass.
Gin and tulsi share an aromatic family: juniper, coriander, and citrus peel in gin all play with tulsi's clove, anise, and basil notes. A short tulsi infusion in the gin amplifies what's already there instead of fighting it.
The infusion is fast and clean. Two hours with tulsi leaves in gin at room temperature is enough—any longer and the gin turns murky and the tulsi loses its brightness. Strain through a coffee filter for a clear, pale-green result.
Use a premium tonic with a clean, slightly bitter finish (Fever-Tree Indian or Mediterranean both work). Sweet supermarket tonics will drown the tulsi. Build the drink in a large copa glass over a single big ice cube to keep dilution slow.
For a mocktail version, skip the gin and combine the tulsi cold brew with a quality tonic, a squeeze of lime, and a thin slice of cucumber. The botanical complexity is still there—you lose the alcohol but keep the ritual and the aromatics.
Ingredients
- 60 ml gin (London Dry style)
- 2 tbsp fresh tulsi leaves (or 1 tbsp dried)
- 120 ml premium tonic water
- 1 lime wedge plus 1 lime wheel for garnish
- 3 fresh basil or tulsi leaves
- 2 juniper berries (optional)
- 1 large ice cube or several smaller cubes
How to make it
- 1Infuse the gin: combine gin and tulsi leaves in a sealed jar. Rest at room temperature for 2 hours, then strain through a coffee filter.
- 2Fill a copa or large rocks glass with ice. Add the infused gin.
- 3Squeeze the lime wedge over the glass and drop it in.
- 4Gently pour the tonic down the side of the glass to preserve carbonation.
- 5Garnish with the lime wheel, fresh basil leaves, and crushed juniper berries if using. Stir once.
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