1 cup Opal Basil including any blossoms (available at specialty produce markets) plus sprigs for garnish rinsed and spun dry
1 stick Canela (Cinnamon Sticks) 3 inch
2 cups White Wine Vinegar
Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon.
Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 clean 1/2-pint glass jars.
Add the basil sprigs and seal the jars with the lids.
Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts.
Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)