Raspberry Basil Collins

• 1/2 handful basil leaves, bruised
• 1 lemon, zest and juice separated
• 2/3 cup sugar
• 2/3 cup water
• 1/2 cup raspberries
• 4 shots gin
• seltzer
• 1/2 cucumber, thinly sliced

1. First, prepare the basil syrup: toss the basil leaves, lemon zest, sugar, and water in a small saucepan. Bring to a boil, then remove from heat and allow to infuse for half an hour (if you've got the time -- and longer won't hurt). Strain, discarding the leaves and peel and reserving the syrup.
2. Next, make a raspberry puree: blend the raspberries, lemon juice, and a healthy splash of the basil syrup in a blender until pureed. Strain if desired, or leave the seeds in if you don't mind.
3. To assemble the drink, mix together a shot of gin, a shot of raspberry puree, and about 3/4 shot of the basil syrup. Shake, then pour into a glass with plenty of ice. Top with an equal amount of soda water, toss in a few slices of cucumber, and taste, adjusting the balance to your drinking preference. Drink poolside, languorously.

handful basil, lemon, sugar, water, raspberries, shots gin, seltzer, cucumber

Taken from food52.com/recipes/13209-raspberry-basil-collins (may not work)