It's easy to get friendly with mezcal when you're drinking this refreshing cranberry and basil-flavored spin on a classic julep.
Note: Cranberry syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.
About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.
Basil Cranberry Julep
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||2 minutes|
|Total time:||2 minutes|
|Special equipment:||Muddler, Julep Cup, Straw, Saucepan|
|This recipe appears in:||5 Cocktail Recipes That Will Help You Love Mezcal|
- For the Cranberry Syrup:
- 2 cups 100% pure, unsweetened cranberry juice such as Knudsen Just Cranberry
- 1 cup sugar
- For Each Drink:
- 2 ounces mezcal
- 1 ounce cranberry syrup
- 1/4 ounce agave nectar
- 6 basil leaves
- Garnish: basil leaves and 1/4 ounce extra cranberry syrup
For the cranberry syrup: Add cranberry juice to medium sauce pan. Bring to a boil, then reduce heat to a simmer. Allow the juice to reduce by half. Remove from the heat and then add sugar. Stir to dissolve.
For each drink: Add basil leaves and agave nectar to the bottom of a julep cup then muddle gently. Add mezcal and cranberry syrup, add the straw, then top with crushed ice. Drizzle extra 1/4 ounce cranberry syrup on top, garnish with basil leaves, then serve.