Place the 6 thin cucumber slices and 4 of the basil leaves in a mixing glass or shaker. Gently muddle 6–8 times—just enough to release cucumber juice and bruise the basil without turning it bitter.

Add ginger and sweetener

Add the 0.5 tsp grated or thinly sliced fresh ginger and 0.5 oz simple syrup (or agave) to the muddled cucumber and basil. Give the mixture one short shake (dry) in the shaker to integrate.

Build the Cocktail

Combine spirits and fruit

Add 1.5 oz tequila, 0.75 oz Mango Empire dry gin, 0.25 oz pastixa, 0.75 oz passion fruit purée, and 0.5 oz fresh lime juice to the shaker with the muddled aromatics.

Add ice and chill

Fill the shaker with ice and shake briskly for 8–10 seconds to chill and lightly dilute.

Strain & Top

Double strain into highball

Fill a highball glass with fresh ice cubes (about 1 cup). Double-strain the cocktail into the glass to remove solids (muddled bits and ginger).

Top with soda

Gently top with 3 oz chilled soda water. Stir once gently with a bar spoon to combine — 3 slow turns to integrate without flattening the fizz.

Garnish & Finish

Thread the remaining 2 basil leaves onto a thin cucumber ribbon and lay across the top of the glass. Add a dehydrated passion fruit wheel or lime wheel on the rim if using. Express a final basil leaf over the drink (clap it between your palms) and place as a sprig to release aromatics.

Serve with a straw and a small stirrer. Recommend tasting and adjusting: if more sweetness is desired, stir in an additional 0.25 oz simple syrup; if brighter acidity is wanted, add 0.25 oz more lime juice.