The Ruth Basil Gin-sburg is a bold, herbaceous gin cocktail that balances citrusy brightness with botanical depth. Empress 1908 Gin brings stunning color and complexity, while fresh grapefruit juice and a homemade basil-grapefruit syrup add vibrant acidity and sweetness. A touch of egg white lends a silky texture, finished with a fragrant basil leaf garnish.

Ruth basil gin-sburg cocktail on a pink backdrop

I created this refreshing cocktail back in 2021 for Empress 1908 Gin. It’s still one of my favorites year after year. This cocktail is as elegant and powerful as its namesake — visually striking with Empress’s signature indigo hue, and layered with fresh, aromatic flavors. The basil syrup adds a garden-fresh twist that plays beautifully with the gin’s floral notes, while the grapefruit cuts through with just the right amount of tartness. It’s a thoughtful, refreshing sipper perfect for brunch, book clubs, or toasting dissent with style.

Why you’ll love the Ruth Basil Gin-sburg 🌿

It’s a showstopper – With Empress 1908 Gin’s naturally vibrant indigo hue, this cocktail looks as striking as it tastes. It’s a guaranteed conversation starter at any gathering.
Fresh, herbal, and citrusy – The basil-grapefruit syrup adds a garden-fresh flavor that balances beautifully with the botanical notes of gin and the zesty pop of grapefruit juice.
Smooth and elegant – A touch of egg white gives the drink a silky, luxurious texture with a delicate foam that makes every sip feel a little bit fancy.
Perfectly punny – Whether you’re a cocktail nerd, a RBG fan, or just love a good pun, the name alone brings a smile.
Great for any occasion – From brunch to book club to a night in with friends, it’s a versatile cocktail that feels equally at home in casual or more elevated settings.

Ingredients needed 💜

2 oz Empress 1908 Indigo Gin
1.5 oz fresh grapefruit juice
3/4 oz basil grapefruit syrup*
1/2 oz egg white
Garnish: basil leaf

*basil grapefruit syrup
3/4 cup granulated sugar
3/4 cup water
1 whole grapefruit rind
fresh basil leaves

Step by step instructions 🍊

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

For the basil grapefruit syrup:

Add sugar, water, and grapefruit rind to a small saucepan and bring to a boil until sugar has completely dissolved.
Add a couple basil leaves and reduce to a simmer for 15 minutes.
Remove from heat and strain into a glass container. Chill in the refrigerator for at least 15 minutes prior to use in cocktail.

For the cocktail:

Add ingredients to a shaker. Shake for 30 seconds.
Add ice and shake for another 30 seconds. Strain into a chilled coupe glass. Garnish with a basil leaf.

Empress 1908 Indigo Gin on a pink backdrop

Frequently asked questions 🍸

Can I make the Ruth Basil Gin-sburg without egg white?

Yes! If you prefer to skip the egg white, you can substitute with aquafaba (the liquid from a can of chickpeas) for a similar frothy texture. Or just leave it out entirely — the drink will still taste great, just without the creamy mouthfeel.

What makes Empress 1908 Gin turn purple?

Empress 1908 gets its striking indigo color from butterfly pea flower. It’s all-natural, and the color can shift slightly depending on the acidity of the ingredients — which makes it perfect for citrus-based cocktails like this one!

Can I use store-bought basil syrup?

You can, but making your own basil-grapefruit syrup is worth it for the fresh flavor. It’s easy, too — just simmer equal parts sugar and water and add grapefruit rind with a few pieces of fresh basil, then strain and cool.

Is this drink strong?

It’s balanced. With 2 oz of gin, it leans spirit-forward, but the grapefruit juice and syrup round it out. The egg white also smooths the edges, making it very sippable.

What’s the best occasion to serve this cocktail?

It’s perfect for brunch, a themed party (especially feminist or literary!), or any time you want to impress guests with something beautiful and unique. It also makes a fun signature drink at showers or celebrations.

Tips for the best Ruth Basil Gin-sburg

Use fresh grapefruit juice
Bottled juice won’t cut it here — fresh grapefruit juice brings a bright, slightly tart complexity that really makes the drink pop. Pink or ruby red grapefruit adds a nice balance of sweetness and color.
Shake it twice (dry shake, then wet shake)
To get that silky, foamy top from the egg white (or aquafaba), shake once without ice (dry shake), then again with ice (wet shake). It emulsifies the ingredients and gives you that classic frothy layer.
Make the basil-grapefruit syrup ahead
The syrup is key to the drink’s unique flavor. Make a batch in advance so it’s fully cooled and the basil flavor is infused. It also stores well in the fridge for about a week.
Chill your glass
Pop your cocktail glass in the freezer for a few minutes before serving. It keeps the drink colder, longer — especially nice for egg white cocktails, which are best served cold.
Garnish thoughtfully
A fresh basil leaf isn’t just for looks — give it a light slap between your hands before garnishing to release the oils and boost aroma with every sip.
Balance to taste
If your grapefruit is very tart, you can adjust by adding a touch more syrup. Prefer it more citrus-forward? Dial the syrup back. It’s a forgiving cocktail, so tweak to your taste.

Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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Gin,

Tyler

The cookie baker behind Schmidty Bakes.
Here you'll find everyday small batch recipes made out of my Kansas City apartment. From sweet to savory, and everything in between!