A classic Martini has never needed fixing, but I can never leave a good thing alone. This is my basil version with gin, dry vermouth, and crushed basil shaken hard with ice and then served with a cherry tomato stuffed with blue cheese instead of the usual olive.
It's a small swap, but it changes the whole drink: salty, a little funky, and it disappears just as easily as the olive does.
Rated 5 out of 5 by readers so far, and one of them put it better than I could: "Tasty cocktail that's easy to make."
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Basil Martini with Gin
Do you also like a Martini? It is truly a classic among cocktails. Recognizable by the skewer with olives. Very popular and for a good reason. Because a martini is elegant, spicy, and simple, this is a variation on this delicious classic.
This time a delicious Basil Martini with Gin with a garnish of tomato and blue cheese. That is perfectly possible with this cocktail because a Martini is known for its excellent combination with savory. Normally, an olive, but in this case, a stuffed Cherry tomato. Again, the dry taste of the Martini is perfect for this.
Shaken not stirred
Contrary to the famous Bond phrase "Shaken, not stirred," you are officially stirring a Martini and not shaking. The real purists spit on this.
But why not? Shaking will make your Martini watery and cloudy due to the air bubbles. Officially it is no longer a Martini but a Bradford.
I'm not that difficult, and the flavors of the basil come out better when shaken. So that's why I'm going to shake this drink in this recipe. And if it makes you feel better, stir it in your glass. But above all, enjoy this delicious cocktail!
This recipe is adapted from Cooking light.
Why Shaking Changes the Drink
Shaking versus stirring isn't just about ritual, it actually changes the drink. Stirring chills gently and keeps the cocktail clear. Shaking whips tiny air bubbles into the liquid and breaks a bit more ice into the mix, which is why a shaken martini tends to look slightly cloudier and taste a touch more diluted than a stirred one and why it works here, since that extra dilution and aeration softens basil's sharper, more herbal edge.
What do you need for a Fresh Basil Gin Martini?
To prepare this Basil Martini with Gin, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Gin: The seasoning that this cocktail is all about. Made from alcohol, spices, and lots of juniper berries. A unique and delicious taste.
- Vermouth: Is a fortified wine. The alcohol percentage is slightly higher than with regular wine. You can buy it from dry to sweet, and in a martini recipe, you use the dry version. Absinthe (Wormwood) has always been added to vermouth in addition to several other herbs.
- Basil: A sweet herb. Delicious in combination with the gin and vermouth. Crush the basil before shaking it to release the flavors even better.
- Cherry tomatoes: Juicy and lots of flavor. Hollowed out, it becomes a nice container for the blue cheese.
- Blue Cheese: A spicy and strong, creamy soft blue cheese. Gorgonzola, Roquefort, or Danish Blue are all super tasty!
How to prepare this Savory Gin Basil Martini?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cut the top off the cherry tomatoes and make a small hole in the bottom. Here I used a larding pin (the kind that you thread meat with (e.g., a roulade)) to make the hole, but a knitting needle works fine too.
- Fill the tomato with blue cheese. Press gently.
- Put ice cubes in the shaker (use ice cubes so that the cocktail cools quickly. This way, you can remove them easily so that the Martini does not dilute.). Add vermouth, gin, and crushed basil leaves. Place the strainer and lid on the cocktail shaker.
- Shake up and down for 30 seconds (hold your finger on the cap; otherwise, it could come off). Pour into a cocktail glass; after shaking, use the sieve of the shaker to hold back the basil leaves and ice. Garnish with a stuffed cherry tomato and serve immediately.
Frequently Asked Questions
- Can I use vodka instead of gin? Yes, you'll lose the juniper backbone that plays off the basil, but a vodka basil martini is a fair substitute if gin isn't your thing. And if you're in the Netherlands, you could also use jenever, which is closely related to gin.
- What if I can't find Danish Blue cheese? Any creamy, spreadable blue works, Gorgonzola or a mild Roquefort are both good stand-ins.
- Can I stuff the tomatoes ahead of time? Yes, in the morning, store them airtight in the fridge until you're ready to shake the drink.
- Do I need a cocktail shaker? It helps for the basil, but a jar with a tight lid works in a pinch, just shake hard enough to bruise the basil leaves.
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
Danish blue cherry tomatoes
- 4 cherry tomatoes
- 2 tablespoons Danish Blue cheese
Basil Martini with Gin
- ½ oz. fresh basil
- ½ cup vermouth, dry
- 2 cups gin
- 6 ice cubes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Danish blue cherry tomatoes
- Slice the top of the cherry tomatoes and hollow them (deseed) with a teaspoon.4 cherry tomatoes
- Fill the tomatoes with ½ tablespoon Danish Blue. Prick a hole into the tomato.2 tablespoons Danish Blue cheese
Basil Martini with Gin
- Take the basil and put it in the shaker.½ oz. fresh basil
- Let the basil flavor come free by crushing it with a wooden spoon.
- Add the ice cubes, gin, and Vermouth.½ cup vermouth, 2 cups gin, 6 ice cubes
- Stir the Martini with a wooden spoon and put the sieve on top of the shaker. Shake for 30 seconds.
- Pour the Martini into the glasses, through the sieve, and serve with a stuffed tomato.
Notes
- Refrigerator: In the morning, you can stuff the tomatoes and store them in an airtight container in the fridge until use.
- This cocktail is best when you drink it cold and freshly made. So don't store this!
Nutrition
Nancy says
Tasty cocktail that’s easy to make.
Andréa says
It sure is!