Raspberry Basil Collins

Directions

1. 1
   To Make the Basil Syrup:
2. 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. 3
   To Make The Raspberry Puree:
4. 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. 5
   To Assemble Your Raspberry Basil Collins:
6. 6
   In a glass, mix together:
7. 7
   1 shot gin
8. 8
   1 shot raspberry puree
9. 9
   3/4 shot basil syrup
10. 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.