Answers.Body: <p><strong>How to batch a cocktail with a muddled ingredient?</strong></p>
  <p>For your <strong>Gin Basil Smashes</strong>, try using a <a href="https://www.allrecipes.com/recipe/247474/basil-simple-syrup/" rel="nofollow noreferrer">Basil Simple Syrup</a>, but in order to use less less syrup in your mix triple the amount of basil leaves you use in making the basic basil syrup.</p>
  <p>This is not a proven way to help you out, but I am confident it may work.</p>
  <blockquote>
  <p><strong>Basil Simple Syrup</strong></p>
  <p>Use this basil simple syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup.</p>
  <ul>
  <li><p>1 cup water</p>
  </li>
  <li><p>1 cup white sugar</p>
  </li>
  <li><p>1 cup fresh basil leaves</p>
  </li>
  </ul>
  <p><strong>Directions</strong></p>
  <p>Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.</p>
  <p>Drain syrup through a mesh strainer into a sterilized glass jar; discard basil leaves. Let cool, then cover and store in the refrigerator for up to 1 month.</p>
  </blockquote>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2023-12-15T13:29:57.150Z
Answers.LastActivityDate: 2023-12-15T13:29:57.150Z
Answers.UserDisplayName: Ken Graham
Answers.Body: <p>If you are batching for a single event and all of your batch is to be used all at once, there is no reason why you can't just blitz <em>blanched</em> basil syrup into your gin and lemon mix and then refrigerate til needed.</p>
  <p>Jeffrey Morgenthaler has a great trick for this that he uses for mojitos but there's no reason why it wouldn't work for GBS.</p>
  <blockquote>
  <p>A trick for herb-infused syrups that won't turn brown, and a mojito recipe that you can make for a group, without spending the whole night muddling.</p>
  </blockquote>
  <p>You can find the full recipe <a href="https://food52.com/blog/10845-how-to-blanch-herbs-for-syrups-a-mojito" rel="nofollow noreferrer">here</a></p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2024-01-19T15:32:23.163Z
Answers.LastActivityDate: 2024-01-19T15:32:23.163Z
Answers.UserDisplayName: Wrezz
Body: <p>I'd like to prepare Gin Basil Smashes for a large event but it calls for muddling basil leaves for each serving which will be too slow. Before I experiment, is there already a known way to prepare a syrup or cordial ahead of time (perhaps flavored with lots of muddled basil) so that it can be mixed quickly when it's time to serve?</p>
  
Tags: <cocktails><serving><bartending>
Title: How to batch a cocktail with a muddled ingredient?
UserDisplayName: DaveBurns
ThreadText: # How to batch a cocktail with a muddled ingredient?
  
  (Asked by: username_0 on 2023-12-09)
  
  I'd like to prepare Gin Basil Smashes for a large event but it calls for muddling basil leaves for each serving which will be too slow. Before I experiment, is there already a known way to prepare a syrup or cordial ahead of time (perhaps flavored with lots of muddled basil) so that it can be mixed quickly when it's time to serve?
  
  **Tags:** cocktails, serving, bartending
  
  
  ---
  
  ## 2 answers
  
  ### Answer by username_1 on 2023-12-15. Score: 2
  
  **How to batch a cocktail with a muddled ingredient?**
  
  For your **Gin Basil Smashes**, try using a [Basil Simple Syrup](https://www.allrecipes.com/recipe/247474/basil-simple-syrup/), but in order to use less less syrup in your mix triple the amount of basil leaves you use in making the basic basil syrup.
  
  This is not a proven way to help you out, but I am confident it may work.
  
  > **Basil Simple Syrup**
  >
  > Use this basil simple syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup.
  >
  > * 1 cup water
  > * 1 cup white sugar
  > * 1 cup fresh basil leaves
  >
  > **Directions**
  >
  > Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
  >
  > Drain syrup through a mesh strainer into a sterilized glass jar; discard basil leaves. Let cool, then cover and store in the refrigerator for up to 1 month.
  
  
  ---
  
  ### Answer by username_2 on 2024-01-19. Score: 2
  
  If you are batching for a single event and all of your batch is to be used all at once, there is no reason why you can't just blitz *blanched* basil syrup into your gin and lemon mix and then refrigerate til needed.
  
  Jeffrey Morgenthaler has a great trick for this that he uses for mojitos but there's no reason why it wouldn't work for GBS.
  
  > A trick for herb-infused syrups that won't turn brown, and a mojito recipe that you can make for a group, without spending the whole night muddling.
  
  You can find the full recipe [here](https://food52.com/blog/10845-how-to-blanch-herbs-for-syrups-a-mojito)
  
  
  ---
  
  