Basil Lime Cooler Recipe

by
Kelly Carámbula

Kelly Carámbula is an artist and sculptor based in San Francisco. Kelly was the designer and publisher behind Remedy Quarterly (2009–2018), a magazine about food memories and the recipes that inspire them, as well as an award-winning food blogger at The Best Remedy.

Learn about Serious Eats's Editorial Process
Kelly Carámbula
updated Aug. 30, 2018
201208-217406-seasonalcocktail-basil-lime-spritz.jpg
Kelly Carámbula

Note: This recipe makes enough basil syrup for about 8 cocktails. Excess syrup can be stored for up to one week in a covered refrigerated container.

Recipe Facts

3.5

(2)

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • For the Basil Syrup:
  • 1 cup water
  • 1 cup sugar
  • 6 basil leaves
  • For the Cocktail:
  • 1 ounce basil syrup
  • 1/2 ounce freshly squeezed juice from 1 lime
  • 1 1/2 ounces vodka
  • 3 basil leaves
  • 2 to 3 ounces seltzer
  • Basil sprig to garnish

Directions

  1. For the Basil Syrup: Combine water, sugar, and basil leaves in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Basil syrup will keep for one week in a sealed container in the refrigerator.

  2. For the Cocktail: Combine 1 ounce basil syrup, lime juice, and vodka in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Fill a collins glass with ice, then strain the cocktail into the glass. Add extra basil leaves to the glass, top with seltzer and stir gently. Garnish with straw and basil sprig.

Special equipment

cocktail shaker

This Recipe Appears In

More Serious Eats Recipes