Basil Grapefruit Cooler

1. 1

   Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar.

2. 2

   Pour over the vodka and leave to infuse for at least 24 hours.

3. 3

   Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.

4. 4

   Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 1 cup of water.

5. 5

   Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.

6. 6

   Put half the basil leaves in a jug, pour over the vodka, 1 1/4 cups of basil stock syrup and the grapefruit juice and stir.

7. 7

   Fill 6 glasses with ice, the remaining basil and a little grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.