Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Yield
Serves 6 (serving size: 2 ice cubes)

There are countless ways to work magic with this signuiture sipper staple, like freezing your leftover dry Vermouth into cocktail-ready basil ice cubes. 

How to Make It

Pour 1 ounce dry vermouth into each of 12 (2-inch) ice-cube molds (such as King Cube). Add 1 teaspoon fresh lemon juice and 1/4 cup water to each mold. Place 1 to 2 fresh basil leaves into each mold. Place molds in freezer; freeze 8 hours or until solid. Serve ice cubes in your favorite simple summer cocktails.

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