Basil Cranberry Julep Recipe
[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.
Read more: 5 Cocktail Recipes That Will Help You Love Mezcal
- Yield:makes 1 cocktail
- Active time: 2 minutes
- Total time:2 minutes
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.
This Recipe Appears In
5 Cocktail Recipes That Will Help You Love MezcalThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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