Over medium heat gently dry-fry the
Fresh Blueberries (1 handful)
to release their juice. In another pot, add the
Granulated Sugar (1/4 cup)
Water (1/2 cup)
and stir to dissolve the sugar.
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!