Basil Cloud Recipe
Mezcal Picaflor, Venutro, Chamomile, Lemon, Basil, Cardamom Bitter
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.
Ingredients
Method
Directions
- 1
Prepare Ingredients
Gather all the ingredients, ensuring the chamomile tea is brewed and cooled, and have your fresh basil, lemon, and bitters ready.
- 2
Muddle Basil
In a cocktail shaker, add the fresh basil leaves. Gently muddle them with a muddler or the back of a spoon to release their aromatic oils.
- 3
Combine Ingredients
Add the mezcal Picaflor, Venutro, brewed chamomile tea, fresh lemon juice, and cardamom bitters into the shaker with the muddled basil.
- 4
Shake
Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds until the mixture is well chilled.
- 5
Strain
Using a fine mesh strainer, strain the mixture into a chilled cocktail glass to remove the basil leaves and ice.
- 6
Garnish
Garnish the drink with a lemon wheel and a sprig of basil on top for an aromatic touch.
- 7
Serve
Serve immediately and enjoy your Basil Cloud cocktail!
