05/29/2026
Thai Basil Elderflower Gimlet!
*Credit to for the moniker “Bobby Brainworms”.
When future historians study the end of the American era, they’ll use photos of the current White House — the East Wing demolished in a pile of rubble, a ridiculous UFC Octagon Cage on the lawn. It’s disgraceful.
They want money for the ballroom, the arch, the bill with his stupid, leering, pig-eyed mug on it, while the rest of us can go f*ck ourselves. Tell me who supports this?
The way we keep ourselves sane is to spend quality time with people who get it. And who aren’t brainwashed, r*cist, p*edo-protecting imbeciles. Maybe make a nice cocktail or mocktail and cheers to 8647.
Most years, we try to include something a little unusual in our herb garden. There are always the standards, of course — plenty of rosemary, sage, thyme and parsley, which we pinch off for regular kitchen recipes — but the showiest herb is always basil, and this year we have a pot of its spicier variety, Thai basil. If you’re unfamiliar with it, Thai basil is physically similar to its sweet basil cousin, but with purple stems and flowers, and the flavor is quite unique. There are notes of licorice or aniseed, and it’s definitely a more assertive herb, so we use it sparingly. While there are fantastic dishes we love to use in (see the linked article for a list), this week we’re showcasing it in a cocktail: to be precise, a gimlet.
We muddle Thai basil leaves with good quality gin, fresh lime juice, simple syrup, and a little elderflower cordial (not traditional in a gimlet, but we love it), shake it over ice, and serve it in the evening sunshine for best effect. It’s gorgeously sour with just enough sweetness from the sugar and elderflower. And you can’t mistake the anise notes of the Thai basil. If you have a spare herb pot in your kitchen garden next spring, we highly recommend you get yourself some and mix up something tasty from the liquor cabinet. Cheers!
