Basil-Infused Gin

Printemps 2019
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food and drink

BY: Eric Vellend

First blanch 1⁄2 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.