To make the infused gin:

  • Combine 750ml of preferred gin and approximately ¼ to ½  pound of fresh basil. 
  • Allow to infuse overnight in the refrigerator.
  • Strain out basil leaves.
  • Store in a container/glass bottle.

To make the cocktail:

  • Chill a martini glass.
  • Fill a cocktail shaker with ice.
  • Add to the shaker 4 ounces of lemonade, ½ tsp of Louisiana Pepper Exchange Cayenne Pepper Puree and 2 ounces of the basil-infused gin.
  • Close the shaker and shake until the shaker is ice cold on the outside.
  • Strain into the chilled martini glass and garnish with lemon or fresh basil.
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