Thai Basil Blanc Vermouth

Ingredients

100 grams

Thai Basil

fresh leaves, stems removed
25 oz

Dolin Blanc

Instructions

Place Thai basil leaves in the bottom of a large container and gently muddle to lightly bruise and release their oils. Pour in the blanc vermouth and let steep for 30 minutes. Strain through a fine mesh chinois, rebottle, and refrigerate for up to 2 weeks.

About

A Thai basil-infused blanc vermouth that adds herbaceous complexity to cocktails.

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