Raspberry Basil Recipe

Pour the granulated sugar onto a small plate and spread into an even layer. Run the lime wedge around the outer edge of a rocks or coupe glass to moisten. Dip the glass rim into the sugar and twist to coat evenly. Set the glass aside to let the rim set while you prepare the cocktail.

Muddle raspberries and basil

In a mixing glass or shaker, add the fresh raspberries and basil leaves. Use a muddler to gently press and muddle until the raspberries are broken down and release their juice and the basil is fragrant (about 10–15 gentle presses). Avoid over-muddling the basil to prevent bitterness.

Build the cocktail

Add the Concier Silver Tequila (2 oz), fresh lime juice (0.75 oz), and agave syrup (0.5 oz) to the muddled fruit and basil.

Shake with ice

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Double strain

Place a fine-mesh strainer over your prepared glass and strain the cocktail from the shaker into the glass to remove solids and basil bits. If you prefer a slightly slushier texture, you may pour over fresh ice instead of serving neat.

Garnish with one fresh raspberry skewered on the rim (or floated) and a small basil sprig tucked into the drink. Serve immediately.