Basil Cinnamon Vinegar

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to "keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)"

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus
sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
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 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
lids.