Lemon Squeeze Recipe
Muddled Lemon & Basil, South Beach Agave, Soda Water
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Ingredients
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Cocktail
Method
Cocktail
Muddle lemon and basil
In a mixing glass or cocktail shaker, place the 6 fresh basil leaves and the juice from the reserved 0.5 of a lemon (or use the halved fresh lemon you plan to muddle). Add the 0.75 oz South Beach agave syrup. Using a muddler or the butt of a wooden spoon, gently press and twist the basil and lemon together 6–8 times — press firmly enough to release the basil's aromatic oils and lemon oils but not so hard as to shred the basil into bits. The goal is aromatic release and integration with the agave.
Add spirits and ice
Add 2 oz silver rum or vodka to the muddled mixture. If you didn't already juice a half lemon, add 0.5 oz fresh lemon juice now. Add 4 ice cubes to the shaker or mixing glass, then cap and shake briskly for about 8–10 seconds to chill and slightly dilute the mixture.
Assemble the drink
Discard the ice from the chilled highball/Collins glass if you used it to chill. Fill the glass with about 1 cup of crushed ice. Strain the shaken mixture over the crushed ice into the glass, using a fine strainer if you want to keep small basil bits out. Gently top with 3 oz club soda, pouring slowly to preserve carbonation. Give the drink one gentle stir with a bar spoon to lift the basil oils through the soda without bruising leaves further.