August Special: Calamansi Cooler Recipe
mezcal, del santo, calamansi, basil
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Ingredients
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Calamansi-Basil Mezcal Base
Herbal & Sparkling Components
Garnish & Finish
Method
Calamansi-Basil Mezcal Base
Juice calamansi
Roll calamansi on the counter to loosen juices and cut enough calamansi to yield 1 oz fresh juice. Strain to remove seeds and pulp if desired.
Muddle basil
In a cocktail shaker, place 5 of the basil leaves (reserve one small sprig for garnish). Add the simple syrup and gently clap the leaves between your hands to release aromatics, then muddle gently in the bottom of the shaker — press just enough to bruise, not shred.
Combine spirits and citrus
Add 2 oz mezcal, 0.5 oz Del Santo (orange liqueur), and 1 oz fresh calamansi juice to the shaker with the muddled basil and 0.5 oz simple syrup.
Shake
Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Herbal & Sparkling Components
Prepare glass
Fill a highball or Collins glass with fresh ice (about 3/4 full).
Double-strain into glass
Double-strain the shaken mixture (to remove basil bits and ice shards) into the prepared glass over the ice.
Top with soda
Gently top the drink with 2 oz club soda (or light sparkling water) to add effervescence. Stir once gently with a bar spoon to integrate but retain bubbles.
Garnish & Finish
Garnish
Express the reserved basil sprig over the drink by squeezing between your palms to release aroma, then place it on top. Add a calamansi wheel or half to the rim or float on top.
Serve
Serve immediately. Optional: provide a small stirring straw so the guest can mix as the basil and soda settle.