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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a rocks glass or coupe by filling it with ice water while you build the cocktail, or place it in the freezer for a few minutes.
Muddle basil
In a mixing glass or shaker, add the fresh basil leaves and the simple syrup. Gently muddle the basil 6–8 times to release bright aroma and oils without shredding the leaves into many tiny pieces.
Build and shake
Add cachaça, Del Santo liqueur, and fresh lime juice to the shaker with the muddled basil. Fill the shaker with cubed ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
Strain
Discard the ice water from the chilled serving glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer (or fine chinois) to catch basil bits, or single-strain if you prefer more herbal texture. If serving on the rocks, add the cracked ice to the glass before pouring.
Garnish and serve
Express a basil sprig over the drink by clapping it lightly between your palms to release oils, then place the sprig on the rim or floating on top. Add a lime wheel or wedge on the rim. Serve immediately.