Yummy !
BASIL INFUSED GIN
INGREDIENTS
- 4 cl of gin infused with basil leaves
- Ice cubes
- 4 raspberries
- 4 fresh basil leaves
- 1 bottle of Kanabliss Apple & Hibiscus
PREPARATION
- In a large stemmed glass, pour the basil infused gin
- Add some ice cubes
- Add the raspberries
- Add the fresh basil leaves
- Complete the mixture with a bottle of Kanabliss Apple & Hibiscus
- Decorate the glass with some additional basil leaves
- Cheers!
BASIL INFUSED GIN
- Infuse a bunch of basil leaves in gin:
- Bring water to a boil
- Throw the basil leaves in the water then take them out immediately
- Insert the leaves into the gin bottle
- Leave to macerate for 5 days
- Filter through a colander then return to a glass bottle
Tips:
If you don’t have the time or the inclination to infuse your gin with basil, an uninfused gin will do the trick as well. For this, we recommend the excellent “Gin Fleur Bleue” from our friend Niels Rodin.
You must absolutely have:
You must absolutely have:
Yummy !
CINNAMON INFUSED WHISKEY
INGREDIENTS
- 4 cl of cinnamon infused whiskey
- Ice cubes
- 1 bottle of Kanabliss Pure Apple
PREPARATION
- In a highball glass, pour the cinnamon infused whiskey
- Add some ice cubes
- Complete the mixture with a bottle of Kanabliss Pure Apple
- Decorate the glass with a cinnamon stick and a dried orange slice
- Cheers!
CINNAMON INFUSED WHISKEY
- Infuse two cinnamon sticks in a whiskey bottle
- Place the cinnamon sticks in a whiskey bottle
- Leave to macerate for 5 days
- Filter through a colander then return to a glass bottle
You will need :
You will need :
Yummy !
Exotic cocktail (alcohol-free)
INGREDIENTS
- 4 cl of mango juice
- Ice cubes
- 4 fresh basil leaves
- 1 bottle of Kanabliss Apple & Verbena
PREPARATION
- In a long drink glass, pour the mango juice
- Add some ice cubes
- Add the fresh basil leaves
- Complete the mixture with a bottle of Kanabliss Apple & Verbena
- Decorate the glass with a slice of lime
- Cheers!
The final touch :
The final touch :
Yummy !
ROOIBIS-HIBISCUS TEA INFUSED GIN
INGREDIENTS
- 4 cl of gin infused with rooibos-hibiscus tea
- Ice cubes
- 4 raspberries
- 2 cl of elderberry syrup
- 1/4 lime juice
- 1 bottle of Kanabliss Apple & Hibiscus
PREPARATION
- In a shaker, place the fresh raspberries, elderberry syrup, lemon juice and a few ice cubes.
- Shaker
- Pour the contents of the shaker into a small glass
- Complete the mixture with a bottle of Kanabliss Apple & Hibiscus
- Decorate the glass with a slice of lime
- Cheers!
Infuse a rooibos-hibiscus tea bag in gin:
- Insert the tea bag into the gin bottle
- Leave to macerate for 5 days
- Filter through a colander then return to a glass bottle
