A VIBRANT SIP FOR GALENTINE'S OR VALENTINE'S DAY THAT'S BOTH BRIGHT & BEAUTIFUL!
Valentine’s and Galentine’s Day are the perfect holidays to sip on something beautiful, bubbly, and flavorful and this Kokum Basil Fizz delivers on all fronts. With its stunning color, this drink is A SHOWSTOPPER.
When creating this recipe, I knew I wanted to develop something that makes hosting feel festive yet effortless! And here we are. It can be served as a mocktail or transformed into a cocktail with the simple addition of gin. Whether you're hosting a lively Galentine’s gathering or enjoying a cozy date night at home, this drink TRULY checks all the boxes. :)
I also knew I wanted to use kokum, a fruit that’s deeply rooted in South Asian cuisine - loved for its gorgeous color and sweet-tangy flavor profile. Paired with fresh basil, and orange juice, and topped with a little bit of sparkling water, we've got ourselves a drink that’s bright, fresh, and completely unexpected.
On that note, hosting is all about those little details that make your event unforgettable, and I had the pleasure of chatting with Anuja from the brilliant brand Tinted Heritage about just that. We talked all about creating memorable moments, from curated cocktails like this one to thoughtful party favors like the Indian-inspired wine charm set we created together. You can check out more of my go-to hosting tips for Valentine's/Galetine's here. They’re perfect for keeping track of your glass during your party and also add such a special touch for date night at home.
Happy Valentine's AND Galentine's to you! Thank you for being here - I love and appreciate you!
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INGREDIENTS
1 oz kokum syrup (adjust for taste)
6 fresh basil leaves (lightly muddled)
1.5 oz orange juice, freshly squeezed preferably
1 oz aquafaba otherwise known as the liquid from a can of chickpeas (or pasteurized egg white)*
1.5-3 oz sparkling water (to taste)
Fresh basil sprig and/or a thin orange slice, optional for garnish
DIRECTIONS
In a shaker, add your kokum syrup and basil leaves. Lightly muddle the basil leaves to release their aroma. Be sure to use fresh basil leaves!!
Add in your orange juice and aquafaba.
Dry shake first without ice vigorously to create a frothy texture.
Then, add ice to the shaker and shake again.
Strain into a coupe and then top with your desired amount of sparkling water.
Garnish with a basil sprig and/or an orange slice for a vibrant finish.
~ Serves 1
Notes
For a non-alcoholic version, simply follow the recipe as is, and enjoy a delightful mocktail that’s full of flavor. If you’re in the mood for something boozy, just add 1 oz of gin to the shaker before mixing.
To make this drink less sweet or more tart, feel free to adjust the kokum syrup to taste—start with ¾ oz if you want it less sweet, or go up to 1.5 oz for more flavor! I know many will ask where to find kokum syrup, and I have always found it at Indian grocers in the syrups section amongst the rosewater and other flavored syrups such as butterscotch and Rooh Afza. Knowing how unique of an ingredient this is, if you cannot find it - I'd recommend using pomegranate molasses as a substitute. My only callout here is to use a bit less - roughly 3/4 oz to start and go from there.
If you are hosting Galentines' and want to make this in advance, you sure can! I'd just get the base situated. The base (kokum syrup, basil, orange juice, and aquafaba) can be mixed ahead of time and stored in the fridge for up to 4 hours. When ready to serve, shake the pre-mixed base with ice, strain into glasses, and top with sparkling water!
More on aquafaba as it is such a great little mocktail secret but not as well known as it should be! Talk about underrated. It is essentially the liquid from a can of chickpeas that works as a vegan alternative to egg whites. Both create a frothy texture in drinks, but aquafaba has a slightly lighter foam. You can use either but I love this when considering the dietary restrictions of my guests.
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