2 oz. Lillet Blanc
2 oz. freshly squeezed grapefruit juice
1 oz. infused gin
1/2 oz. elderflower liqueur (St-Germain recommended)
3 dashes lemon bitters

Place coupe glass in freezer.
In a shaker, add Lillet, grapefruit juice, gin, St. Germain and bitters.
Fill up half way with ice.
Shake until frosty.
Double strain liquids into well-chilled coupe glass.
Express grapefruit peel over cocktail.

2-4 basil leaves
2 ounces infused rum
2 ounces grapefruit juice

Place basil leaves in a cocktail shaker.
Add infused rum and muddle basil leaves.
Add grapefruit juice then ice.
Shake well.
Double strain and pour into a rocks glass with ice.
Garnish with grapefruit peel.

2-4 basil leaves
2 ounces infused gin
1 ounce grapefruit juice

Place basil leaves in a cocktail shaker.
Add infused gin and muddle basil leaves.
Add grapefruit juice then ice.
Shake well.
Double strain and pour into a rocks glass with ice.
Garnish with a basil leaf.

Basil leaf
1 1/2 ounces infused vodka
2 ounces ruby red grapefruit juice
1/2 ounce lime juice

Lightly rub a basil leaf around the rim of a martini glass.
Pour infused vodka, grapefruit juice, and lime juice into a cocktail shaker with ice.
Shake vigorously for about 10 seconds,
Strain into martini glass.
Garnish with a small spring of basil.

On second infusion, add 1/4 ounce agave syrup to shaker.

2 ounces infused tequila
2 ounces grapefruit juice
1/2 ounce lime juice
Soda water

Prepare rocks glass by dipping rim in lime juice then adding salt. Set aside.
Combine infused tequila, grapefruit juice, and lime juice in a shaker with ice.
Shake well.
Strain into glass and top up with club soda.
Garnish with grapefruit wedge.

On second infusion, add 1/4 ounce agave syrup to shaker.

1 1/2 ounces bourbon
1 ounce grapefruit juice
3/4 ounce Amaro
Splash of lemon juice
Tonic water

Pour infused bourbon into shaker with ice.
Add grapefruit juice, Amaro and a splash of lemon juice.
Shake well.
Strain and pour into coupe glass.
Top with tonic.