Over medium heat gently dry-fry the Fresh Blueberries (1 handful) to release their juice. In another pot, add the Granulated Sugar (4 tablespoon) and Water (125 milliliter) and stir to dissolve the sugar.
Tear the Fresh Thai Basil Leaves (5) in half and add to the sugar water. Allow to reduce and infuse for 10 minutes over low heat. Strain to remove the leaves before adding the blueberry mixture to the syrup and stirring to combine. Allow to cool.
Pour a dollops of Musgrave® Gin (to taste) into a tumbler and top up with ice.
Add two dollops of the blueberry basil syrup and fill the rest of the tumbler with Carbonated Water (to taste). Serve immediately and enjoy!