Blueberry Basil Recipe

Salt rim

Pour coarse salt onto a small plate. Rub the lime wedge around the glass rim to moisten, then dip the rim into the salt and twist to coat evenly. Set glass aside.

Make blueberry syrup (optional)

Combine blueberries, sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar. Simmer 5–7 minutes until berries burst and syrup slightly thickens. Mash berries against the pan with a spoon. Remove from heat, stir in lemon juice, let cool 10–15 minutes, then strain through a fine mesh sieve into a jar, pressing solids to extract liquid. Chill before using.

In a cocktail shaker, add the fresh basil leaves and blueberry syrup (or 0.75 oz prepared blueberry syrup). Gently muddle the basil with the syrup for about 8–10 seconds to release the basil's aroma and flavor without shredding it into tiny bits.

Add the Camarena Blanco tequila (2 oz), triple sec (0.75 oz), house sour mix (1.25 oz), and fresh lime juice (0.5 oz) into the shaker.

Fill the shaker with ice (enough to come about three-quarters full) and secure the lid. Shake vigorously for 10–15 seconds until the shaker feels cold and slightly frosty.

Fill the prepared glass with fresh ice. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch basil bits and blueberry solids.

Garnish with 4–6 fresh blueberries skewered or dropped into the drink and a small basil sprig. Optionally, slap the basil sprig between your palms to release its aroma before placing it on the drink.

Serve immediately with a cocktail napkin and a short stirrer.