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.