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Basil-Infused Gin

Spring 2019
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food and drink

BY: Eric Vellend

First blanch ½ cup (125 mL) packed basil leaves in boiling water for a few seconds then cool in ice water. Drain, dry and blend on high with 1 cup (250 mL) gin. Pass through a fine-mesh strainer and enjoy in a verdant Tom Collins or Gin and Tonic.

F201902037.jpg
food and drink

Basil-Infused Gin

Spring 2019

BY: Eric Vellend

First blanch ½ cup (125 mL) packed basil leaves in boiling water for a few seconds then cool in ice water. Drain, dry and blend on high with 1 cup (250 mL) gin. Pass through a fine-mesh strainer and enjoy in a verdant Tom Collins or Gin and Tonic.

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