This infusion makes a nice summertime sipper by adding club soda. You can also use it in other cocktails like the Cinzano Basil Martini. You will need to make this at least a day before you plan to use it so that the basil has a chance to flavor the vermouth. You can keep it in your fridge and use it whenever the mood strikes.

Basil-Infused Bianco Vermouth
1 bottle (750ml) Cinzano Bianco
15-20 large basil leaves, washed, dried and stemmed

Pour the vermouth into a glass container with a tight-fitting lid and add the basil leaves (save the bottle for later). Stir briefly, close the container and set aside overnight.

Skim the basil leaves out of the container and discard. Pour the infused vermouth through a fine mesh strainer back into the empty vermouth bottle. Store in the refrigerator for up to 6 months.