Makes 1 cocktail
1 ounce cucumber infused gin
2 ounces lillet blanc
Â½ ounce blood orange juice
Â½ ounce cinnamon basil syrup
Garnish with cucumbers marinated in cinnamon basil and lillet blanc
Cinnamon basil leaves for garnish
In a shaker filled with ice, combine gin, lillet, blood orange juice and cinamon basil syrup. Shake well and strain into a lowball glass filled with ice or a martini-style glass. Garnish with a lillet-soaked cucumber and cinnamon basil leaf.
Cinnamon Basil Syrup
Makes 1 cup syrup
Â½ cup to 2 cups sugar
Â½ cup to 2 cups water
Â½ cup fresh cinnamon basil leaves
Place water, sugar and cinnamon basil leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat to simmer for a few more minutes. Take off heat and allow to cool. Strain out basil leaves. Bottle and refrigerate.