Cathead Basil Lemonade Recipe
basil, cucumber, lemon, agave nectar, Cathead Honeysuckle Vodka
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Basil-Cucumber Lemonade Base
Alcohol & Garnish
Method
Basil-Cucumber Lemonade Base
- 1
Prepare produce
Rinse the basil leaves and pat dry. Peel the half cucumber if the skin is waxy, then cut into 1/2-inch chunks. Juice lemons until you have 0.75 cups (about 3–4 lemons).
- 2
Muddle basil and cucumber
In a large pitcher or mixing container, add the basil leaves and cucumber chunks. Using a muddler or the back of a wooden spoon, gently muddle 20–30 times until the cucumber releases juice and the basil becomes fragrant but not shredded.
- 3
Make agave-lemon mixture
Add the fresh lemon juice and agave nectar to the muddled basil and cucumber. Stir vigorously for 20–30 seconds so the agave begins to dissolve and infuse with the citrus and herbs.
- 4
Combine and dilute
Add 2 cups cold water, 3 cups ice, and 1/8 tsp salt to the pitcher. Stir thoroughly for 15–20 seconds to chill and slightly dilute the concentrate. Taste and adjust: if too tart, add up to 2 tbsp more agave; if too sweet, add up to 1/4 cup more lemon juice or a splash more water.
- 5
Strain (optional)
For a smoother lemonade, strain the mixture through a fine mesh sieve into a clean pitcher, pressing on solids to extract liquid. Discard solids. If you prefer texture, skip straining.
Alcohol & Assembly
- 6
Add vodka
Measure 6 oz (3/4 cup) Cathead Honeysuckle Vodka and add it to the lemonade base in the pitcher. Stir gently to combine. This recipe yields approximately 4 servings (1.5 oz vodka per serving).
- 7
- 8
Storage note
If not serving immediately, keep the lemonade (without ice and garnishes) chilled up to 24 hours. Stir or shake briefly before serving. Add ice and fresh garnishes when ready to serve.