Lemon Basil Tequila Cocktail Recipe
I use fresh lemon juice and basil to make my tequila cocktail taste bright and refreshing. The method is simple, and you really don’t need any special skills to get good results.
Equipment
- For this recipe, I need a sturdy cocktail shaker to properly mix the ingredients and chill the drink.
- I use a muddler to bruise the basil leaves and get that flavor out.
- A jigger (or just any small measuring cup) helps me measure the tequila and other stuff.
- I always grab a fine-mesh strainer when pouring, just to catch the basil bits and any ice shards.
- I serve the cocktail in a short glass, like an old-fashioned glass.
- A citrus juicer makes squeezing the lemon fast and easy.
- I keep a small spoon handy to stir if needed.
Ingredients
I go for fresh ingredients to keep the cocktail crisp. Here’s what I use:
- 2 oz 60 ml tequila (blanco or reposado)
- 1 oz 30 ml fresh lemon juice
- 3/4 oz 22 ml simple syrup
- 5 to 6 fresh basil leaves
- Ice cubes
- Lemon wheel or basil sprig for garnish
Instructions
- Place the basil leaves in the bottom of the shaker.
- Gently muddle them with the simple syrup to release their oils. I try not to shred the leaves to bits.
- Add tequila, lemon juice, and plenty of ice to the shaker.
- Secure the lid and shake hard for about 15 seconds. This chills the mix and blends the flavors nicely.
- Strain into a glass filled with fresh ice, using a fine mesh strainer to remove the basil pieces.
- Garnish with a lemon wheel or a fresh basil sprig.
- I like to serve the cocktail right away so it stays cold and fresh.
Notes
For a fizzy version, I’ll add a splash of club soda after pouring the cocktail into the glass. When I use big basil leaves, I tear them in half before muddling to get more flavor out.
I always taste before serving to adjust the sweetness or add more lemon if it needs more tartness. Using fresh basil and lemon is really key for a lively, fragrant drink.