It's easy to get friendly with mezcal when you're drinking this refreshing cranberry and basil-flavored spin on a classic julep.
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.
Cranberry syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.
Muddler, julep cup, straw, saucepan
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||0%|
|Total Sugars 26g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|