Basil Cranberry Julep Recipe

By
Nick Caruana
a photo of Nick Caruana, a contributing writer at Serious Eats
Nick Caruana
Nick Caruana is a drinks writer and author of The Straight Up, a blog dedicated to classic cocktails. 
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
Basil Cranberry Julep
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.

Featured Video

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • 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

Directions

  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. 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.

Special equipment

Muddler, Julep Cup, Straw, Saucepan

This Recipe Appears In

More Serious Eats Recipes