Basil infused vodka
I have some unique tasting basil in the garden--tastes a lot like anise. I had a revelation to steep some of it in some cheap vodka that I would otherwise not drink. Could anyone provide some guidance on how this is done--How long should you immerse the leaves? How much plant would one use, for say a pint of spirit? Obviously, this is not an exact science, and pity the taste tester who has determine the readiness, but if anyone could offer some base guidelines, it would be much appreciated.