Basil-Infused Gin

Printemps 2019
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.