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Ingredients
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Cocktail
Garnish
Method
Preparation
- 1
Chill glass
If desired, place a coupe or rocks glass in the freezer for 5–10 minutes to chill before serving.
- 2
Muddle basil: In a cocktail shaker, add the fresh basil leaves and the simple syrup. Gently muddle (press and twist) 5 of the basil leaves for about 10–15 seconds to release the aromatic oils. Avoid over-muddling, which can produce a bitter green flavor.
- 3
Add liquids: Pour the blanco tequila, fresh watermelon juice, and fresh lime juice into the shaker with the muddled basil.
- 4
Dry shake (optional): For a brighter, more integrated herb flavor, close the shaker and shake vigorously without ice for 8–10 seconds. This helps emulsify the basil oils with the juices.
- 5
Add ice and shake: Add a generous scoop of ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 6
Strain: Double-strain the cocktail into the chilled glass through a fine-mesh strainer (to catch basil bits and pulp). If you prefer it over ice, fill a rocks glass with fresh ice and pour the cocktail over it.
Garnish & Serve
- 7
Rim (optional): If you like a savory contrast, moisten the rim of the glass with a lime wedge and dip lightly into coarse salt (use the 0.25 tsp).
- 8
Garnish: Thread a small watermelon wedge or cube onto a pick and rest it on the glass. Slap the remaining basil leaf between your palms to release its aroma and place it on top of the drink or beside the watermelon.
- 9
Serve: Serve immediately while cold. Encourage stirring once if served over ice to reincorporate as it melts.
