Basil Cranberry Julep

[Photograph: Nick Caruana]

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


  1. 1

    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.

  2. 2

    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.

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