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

Darcy Lenz
Darcy Lenz
Recipe by Cooking Light July 2016

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 6 (serving size: 2 ice cubes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

66 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 1g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 4mg; calcium 2mg; sugars 0g; added sugar 0g.
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