Raspberry Basil Collins

• BASIL SYRUP
• 1 bunch Basil
• 2/3 cups Sugar
• 2/3 cups Water
• 1 whole Lemon, Zest And Juice
• _____
• PUREE
• 1/3 cups Raspberries
• 1/2 cups Gin
• 1 cup Seltzer Water Or Club Soda
• 1/2 Cucumber

1. To Make the Basil Syrup:
2. Toss the basil leaves, sugar, water, and lemon zest 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.
3. To Make The Raspberry Puree:
4. Place the raspberries in a blender with the lemon juice, and enough of the syrup to allow for smooth processing (generally 2-4 Tbsp should be fine). Puree until it's blitzed into a smooth sauce. If you don't fancy seeds in your beverage, pass the puree through a strainer to remove them, scraping it with a spoon to make sure all of the puree passes through.
5. To Assemble Your Raspberry Basil Collins:
6. In a glass, mix together:
7. 1 shot gin
8. 1 shot raspberry puree
9. 3/4 shot basil syrup
10. Top this mixture with an equal amount of soda water, toss in a few slices of cucumber, and taste, adjusting to your drinking preference. Drink languorously, with plenty of ice.

syrup, basil, sugar, water, lemon, puree, raspberries, gin, seltzer water, cucumber

Taken from tastykitchen.com/recipes/drinks/raspberry-basil-collins/ (may not work)