Blackberry Basil Mocktini Recipe

Muddle blackberries, cucumber, basil

Place 10 of the blackberries, the quartered cucumber piece (peeled if desired) and 6 basil leaves in a cocktail shaker or sturdy jar. Add 0.5 oz simple syrup (or honey syrup) and the juice of half the lime (about 0.5 oz). Using a muddler or the back of a wooden spoon, gently but firmly muddle the mixture until the blackberries are broken down and the cucumber and basil release their juices and aroma (about 20–30 seconds). Do not over-muddle the basil to avoid excessive bitterness.

Combine with lemonade

Add the 3 oz chilled lemonade to the shaker. Fill the shaker halfway with crushed ice or a few ice cubes. Secure the lid and shake vigorously for 8–10 seconds to chill and lightly dilute the mixture, integrating the flavors.

Strain into serving glass

Double-strain the shaken mixture through a fine mesh strainer (or cocktail strainer and a second sieve) into a chilled coupe or martini glass or a small rocks glass if preferred. The double strain removes seeds and cucumber/basil bits, yielding a smooth mocktini.

Top with ginger beer

Carefully top the strained mocktail with 3 oz of chilled ginger beer. Stir once gently with a bar spoon to marry the ginger beer without losing too much fizz.

Add 2 whole blackberries on a cocktail pick or drop them into the drink. Slap the remaining 2 basil leaves between your hands to release aroma and place the small sprig on the rim or float on top. Garnish with a lime wheel or wedge. Serve immediately while fizzy and cold.