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Giving Basil From The Jones Assembly

The Jones Assembly basil gin cocktail

An herbaceous and smooth summer sipper.

Gabe Fountain, lead bartender of Oklahoma City’s The Jones Assembly, took the classic Gimlet, added an herbaceous complexity with Italicus liqueur and basil, then rounded out the flavors and texture with pistachio orgeat for an irresistibly smooth sipper.


  • 1 1/2 oz. gin (Fountain uses Citadelle)
  • 1/2 oz. Italicus
  • 3/4 oz. pistachio orgeat
  • 3/4 oz. fresh lime juice
  • 4 fresh basil leaves, torn
  • _________________________
  • Pistachio Orgeat
  • 1 1/3 oz. pistachios
  • 3/4 cup sugar
  • 5 1/3 oz. water
  • 1 tsp. brandy
  • 1/4 tsp. orange blossom water
  • Tools:shaker, strainer, fine mesh strainer
  • Glass:small coupe
  • Garnish:small basil leaf or dried basil blossom


Add all of the ingredients to a shaker with ice. Shake, then double strain into a chilled glass. Spritz with the vanilla tincture, then garnish.

Pistachio OrgeatSoak the pistachios in hot water for 30 minutes. Strain and discard the water. Blend the pistachios in a blender with 5 1/3 oz. of water for 2 minutes on high. Strain off the “pistachio milk” using a cheesecloth and mesh strainer. Using a medium pot, heat the pistachio milk to a light simmer. While heating, stir in the sugar, brandy, and orange blossom water. Once the sugar is dissolved, remove from heat and let cool. Pour into a sealable glass bottle and store in the refrigerator for up to 3 weeks.

Vanilla TinctureSplit 1 vanilla bean pod in half. Scrape the seeds with the back of the knife into 3/4 cup of everclear. Store overnight in refrigerator. Put in an atomizer. Will keep for 6 months at room temperature.

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