Strawberry Basil Breeze Recipe
bacardi limon, strawberry puree, basil simple, lemon juice, club soda
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Ingredients
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Cocktail
Basil Simple Syrup (makes about 8 oz)
Method
Basil Simple Syrup (prepare ahead)
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and liquid just comes to a simmer—do not boil vigorously. Remove from heat.
Stir in 10 fresh basil leaves, pressing them gently against the side of the pan with a spoon to release aroma. Let the basil steep as the syrup cools to room temperature, about 20–30 minutes.
When cooled, strain out basil leaves and transfer syrup to a clean jar. Refrigerate. Use 1/2 oz per cocktail. Syrup will keep 1–2 weeks refrigerated.
Cocktail assembly
Muddle
In a cocktail shaker, place 4 fresh basil leaves and the strawberry puree (1 oz). Gently muddle 6–8 times to bruise the basil and combine with the strawberry; avoid pulverizing the leaves into tiny pieces.
Add liquids
Add 2 oz Bacardi Limon, 0.75 oz fresh lemon juice, and 0.5 oz basil simple syrup to the shaker.
Shake
Fill the shaker with ice (about 1 cup) and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
Strain
Double-strain the mixture into an ice-filled highball or Collins glass (use a Hawthorne strainer and a fine mesh strainer to remove basil bits and strawberry seeds).
Top
Top the drink with about 2 oz club soda, gently stir once to combine without losing too much carbonation.