Homemade Basil Liqueur

Basil Liqueur is a vibrant, herbaceous digestif that’s perfect for sipping after a hearty meal. With its bright green color, fragrant aroma, and smooth sweetness, this homemade liqueur is both refreshing and unexpected. Traditionally enjoyed chilled, it’s ideal for summer entertaining, gourmet gifting, or simply as a unique addition to your liqueur cabinet. The best part? It’s made with just a handful of ingredients—basil, alcohol, water, and sugar.

Why Everyone Will Love This Recipe

• Elegant and refreshing—a sophisticated finish to any meal.
• Easy to make at home with minimal effort.
• Customizable—adjust sweetness or basil strength to your taste.
• Long shelf life, making it great for gifting or special occasions.
• A stunning green color that looks beautiful in clear glass bottles.

What Is Basil Liqueur?

Basil liqueur is a homemade herbal spirit made by infusing fresh basil leaves in high-proof alcohol, then blending the infusion with a simple sugar syrup. It’s part of a traditional Italian practice of creating digestivi—alcoholic drinks meant to aid digestion after meals. Unlike stronger spirits, this liqueur is typically served ice cold in small glasses, offering a delicate balance of sweetness, botanical flavor, and mild heat.

Pro Tips for the Best Basil Liqueur

• Use fresh, unbruised basil leaves—preferably organic—for the cleanest flavor.
• Dry the leaves thoroughly after washing to prevent excess moisture from diluting the alcohol.
• Steep in a dark, cool place for full flavor extraction without light degradation.
• Let the syrup cool completely before mixing with the alcohol to preserve clarity and prevent cloudiness.
• Chill well before serving—it’s best icy cold!

Frequently Asked Questions

Can I Use a Different Type of Alcohol?

Yes. Pure grain alcohol (95° or 190 proof) is traditional, but you can use vodka or another neutral spirit—just note the final alcohol content will vary.

How Long Does Basil Liqueur Last?

When stored in a sealed glass bottle in a cool, dark place, it can last up to 1 year. Keep refrigerated once opened for best flavor.

Can I Use Dried Basil Instead?

Fresh basil is strongly recommended for its vibrant color and aroma. Dried basil won’t produce the same fresh, green result.

How Do I Serve Basil Liqueur?

Serve it ice cold, straight from the fridge or freezer, in a small shot or liqueur glass. It also works in cocktails or drizzled over fruit salads.

Is It Sweet Like a Dessert Liqueur?

Yes, but you can adjust the sugar syrup to make it lighter or richer, depending on your preference.

Can I Speed Up the Maceration Process?

While you can steep for less time, the full 20 days ensures maximum basil flavor. Patience pays off here!

How to Store Basil Liqueur

Store the liqueur in sterilized glass bottles, tightly sealed, in a cool, dark place. Once opened, refrigerate and consume within 3 months for optimal flavor and aroma.

How to Freeze Basil Liqueur

Due to its high alcohol content, basil liqueur doesn’t freeze solid—but you can store it in the freezer to serve ultra-chilled. Use a freezer-safe bottle and leave room for expansion just in case.

How to Make Basil Liqueur

Rinse the leaves in cold water, then pat completely dry with a clean kitchen towel.

Place the dried basil leaves in an airtight glass jar. Pour in the alcohol to cover the leaves. Seal and let macerate in a cool, dark place for 20 days.

In a saucepan, combine water and sugar. Heat gently until the sugar dissolves completely and the mixture becomes slightly thick. Let cool completely.

After 20 days, strain the basil and alcohol mixture through a fine mesh strainer or cheesecloth into a clean jar or bowl.

Pour the cooled syrup into the infused alcohol and stir gently to combine. Seal and let rest another 20 days in a dark, cool spot.

After the final resting period, pour the finished liqueur into sterilized glass bottles using a funnel. Chill thoroughly and enjoy your homemade basil liqueur in small glasses.