Makes 1 (750 ml) bottle
1 (750 ml) bottle gin
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ cup firmly packed fresh basil leaves
Place the gin in a 1-quart glass jar. Bruise the thyme, rosemary, and basil leaves by hitting them with the dull side of a knife or mashing them with a mortar and pestle or cocktail muddler.
Add the herbs to the gin, screw the lid on the jar tightly, and allow it to steep for 2 to 4 days at room temperature. Strain out the solids, pressing with the back of a spoon to extract as much liquid as possible. Use a funnel to pour the liquid back into the original bottle, and label it clearly.
Variation: Substitute vodka for the gin.
Note: The taste of herbs comes from the oils contained in the cell walls. Heating releases them, but for infusing flavor in an uncooked dish like this or salad dressings the herbs should be bruised.