Not much to pontificate on… this was leftover basil-infused Beefeaters gin, and it made a lovely martini that goes perfect with steak.

In a cocktail glass
3 oz basil-infused gin
.75  oz dry vermouth

Shake thoroughly with ice, garnish with basil flowers.

To infuse the gin, take about 6 medium sized basil leaves cut into strips (about .25″ wide) and put them in a 1 Liter bottle for about 4 days. Shake once per day. The flavor will change over time, after a few weeks it will have less bite – but in a few months it will start to taste bitter. For the basil flowers, if you grow your own basil you’re supposed to pinch those off anyway – might as well put them to use.