'gin'-Ger Basiltini

Directions

1. 1
   Place the cucumber and gin in a clean glass jar.
2. 2
   Seal the lid tightly and set aside for 5 days, shaking once a day.
3. 3
   (I did 4 days).
4. 4
   Strain the gin through a few layers of cheesecloth or a fine mesh strainer into the original gin bottle.
5. 5
   Label the bottle and refrigerate before using.
6. 6
   In a medium saucepan, combine the water and sugar over high heat.
7. 7
   Boil for 10 minutes, stirring occasionally until the sugar is completely dissolved.
8. 8
   Remove from heat and add the ginger, allowing it to steep until the mixture is fully cool.
9. 9
   Strain the syrup through cheesecloth or a fine mesh strainer into a clean glass jar.
10. 10
    This makes 1 cup ginger simple syrup.
11. 11
    Cover and refrigerate.
12. 12
    It will keep for 2 weeks.
13. 13
    In the bottom of a cocktail shaker, muddle together 5 basil leaves with the lime juice.
14. 14
    Fill the shaker with ice, then add 1 1/2 ounces cucumber infused gin and 1/2 ounce simple syrup.
15. 15
    Shake the ingredients vigorously, then strain into a chilled cocktail glass.
16. 16
    Garnish with the remaining basil leaf and serve immediately.