3 basil leaves (large)
8 ozs cucumber (infused Seagram's gin)
4 ozs simple syrup
8 ozs Topo Chico Mineral Water
With the flavors and aroma of the cucumbers, basil and lemon, this drink is completely refreshing. This recipe is extremely flexible. Shake, taste, adjust and pour!
Fill a drink shaker, or a quart size mason jar, with ice and add the basil leaves. Add the gin and about 2 ounces of syrup and shake well. Pour into two glasses and top with Topo Chico Mineral Water, to taste. I preferred mine with club soda, while the rest of my family preferred the tonic water. However you make them, the ratio is approximately half gin to half Topo Chico Mineral Water. I liked mine a bit sweeter, with an extra splash of simple syrup as well. Garnish with a basil leaf before serving. Enjoy!
To Infuse the Gin: About a week before you want to use it, thinly slice a European cucumber and place the slices into a bottle of gin. An inexpensive bottle of gin works well for an infusion like this one. For 750 mil of gin, use about half a cucumber. If you prefer to infuse just a small amount, place 8 ounces of gin in a glass jar and add 5-8 very thin slices of cucumber. Place the gin with the cucumber slices in the refrigerator or in the cupboard and let it rest for about a week to ten days.
To make simple syrup for mixed drinks: Combine 1/2 cup water and 1/2 cup white sugar in a jar and shake until the sugar is dissolved. This will keep in the refrigerator until you need it again. It will be thinner than traditional simple syrup and will mix smoothly into the drinks.