Basil-Infused Gin

You’re all set to try a new cocktail recipe but then read: “Steep for 5 to 7 days.” Who has time for that? To speed up the process, bartenders are reaching for a common appliance to instantly infuse spirits and syrups: the blender. The sharp blades and whirring action release colours and flavours of herbs, spices, fruits and vegetables so efficiently that no steeping is required. Try it out in Basil-Infused Gin. First blanch ⁄ cup (125 mL) packed basil leaves in boiling water for a few seconds then cool

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2 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.