Combine 1 cup fresh lemon juice, 1/2 cup fresh lime juice and 1 cup cooled simple syrup in a jar. Stir or shake to combine. Refrigerate until needed. Yields about 8 ounces; use 2 oz for one cocktail and store remaining up to 7 days.

Cocktail

Prepare rim

On a small plate, mix the kosher or coarse sea salt with the optional 1 tsp sugar (this softens the edge). Run the lime wedge around the rim of a rocks or margarita glass, then dip the rim into the salt mixture to coat. Set glass aside.

Muddle blueberries and basil

In a cocktail shaker, add 12 fresh blueberries and 5 of the basil leaves (reserve one leaf for garnish). Gently muddle until the berries are broken and release juice and the basil is fragrant — about 10–15 presses. Do not over‑muddle the basil into bits; you want aroma without excessive bitterness.

Build and shake

Add 1.5 oz Seedlip Notas de Agave, 2 oz house sour mix, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and a generous handful of ice to the shaker with the muddled fruit and basil. Shake vigorously for 12–15 seconds until the outside of the shaker is cold.

Double strain and serve

Double strain the mixture through a fine mesh strainer into the prepared salt‑rimmed glass over fresh ice (or serve up in a chilled coupe without ice if preferred). Double straining removes blueberry solids and basil bits for a smooth drink.

Garnish

Skewer 2–3 fresh blueberries and a small basil sprig, or float the basil sprig and scatter the blueberries in the glass. Clap the reserved basil leaf between your palms to release its aroma before placing as garnish.