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Sacred Gimlet Cocktail Recipe
Recipes | March 29, 2018

Sacred Gimlet Cocktail Recipe

Tulsi, also known as 'Sacred Basil', is a little plant with a lot of power. Commonly used in herbal medicine to treat a host of ailments, this herb has the power to aid in skin health, relieve stress and boost the immune system. 


For a superfood-take on a gimlet with delicate floral notes from Tulsi blossoms, try our Sacred Gimlet recipe below. This garden-fresh drink is a nice break from sugary cocktails, not to mention the important health benefits that come from the prized tulsi leaves and flowers!


Sacred Gimlet Recipe 

(Makes 2 cocktails) 




  • 3-4 cuttings from the Tulsi plant, flowers may be included 
  • 1 lime, juiced 
  • 2 oz simple syrup 
  • 3 oz vodka 
  • Crushed ice 
  • 4 floral ice cubes (cubes with flowers frozen inside) 
  • Granulated sugar (to coat the glass-rims) 
  • 2 coupe glasses 




  • In a cocktail shaker or pint glass, add a handful of crushed ice, simple syrup, fresh lime juice, vodka, and about 6 tulsi leaves, and shake with another glass secured on top. 
  • Prepare glasses by wetting the rims with the juiced-lime halves, and dipping in the granulated sugar. 
  • Use a strainer and pour the cocktail mixture, dividing between each glass. 
  • Add floral ice cubes and a tulsi flower sprig for a whimsical finishing touch. Cheers!  


The health benefits and delicate flavors that come from homegrown tulsi are every reason to always have a fresh crop. The smell of sweet leaves and flowers are a perfect way to achieve flavor in cocktails and tea, without excess added sugar or artificial flavors!


The Seedsheet Team

at 10:07am

Hi Taylor,
Thanks for the tip! We will certainly give that a try. It sounds like your definitely experienced with your elixirs! Let us know if you have any other tips; we’re all ears.

Happy Mixing!


at 10:07am

From my experience in using fresh leafy herbs in cocktails I’d like to suggest adding the tulsi after the shaking process and lightly clapping the leaves between your hands; then stirring it in to the drink, so as to not bruise the leaves and release chlorophyll making the drink more bitter.

Just a thought

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