'gin'-Ger Basiltini

1. 1

   Place the cucumber and gin in a clean glass jar.

2. 2

   Seal the lid tightly and set aside for 5 days, shaking once a day.

3. 3

   (I did 4 days).

4. 4

   Strain the gin through a few layers of cheesecloth or a fine mesh strainer into the original gin bottle.

5. 5

   Label the bottle and refrigerate before using.

6. 6

   In a medium saucepan, combine the water and sugar over high heat.

7. 7

   Boil for 10 minutes, stirring occasionally until the sugar is completely dissolved.

8. 8

   Remove from heat and add the ginger, allowing it to steep until the mixture is fully cool.

9. 9

   Strain the syrup through cheesecloth or a fine mesh strainer into a clean glass jar.

10. 10

    This makes 1 cup ginger simple syrup.

11. 11

    Cover and refrigerate.

12. 12

    It will keep for 2 weeks.

13. 13

    In the bottom of a cocktail shaker, muddle together 5 basil leaves with the lime juice.

14. 14

    Fill the shaker with ice, then add 1 1/2 ounces cucumber infused gin and 1/2 ounce simple syrup.

15. 15

    Shake the ingredients vigorously, then strain into a chilled cocktail glass.

16. 16

    Garnish with the remaining basil leaf and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.