Meridian Recipe

Prepare and Muddle

Place 6 fresh basil leaves in a cocktail shaker. Add the fresh lime juice (0.75 oz) and simple syrup (0.5 oz). Using a bar muddler or the back of a spoon, gently muddle the basil leaves just enough to bruise them and release aromatics and oils—do not pulverize into bits. This keeps the drink bright and avoids bitter chlorophyll extraction.

Add Spirits and Egg White

Add 2 oz Casamigos Blanco tequila to the shaker. If using egg white for a silky foam, add 1 egg white now.

Dry Shake

Seal the shaker and shake vigorously for 15–20 seconds without ice (dry shake). This emulsifies the egg white and thoroughly incorporates the basil aromatics into the mix, creating a smooth, foamy texture.

Wet Shake

Open the shaker and add about 1 cup of ice. Seal and shake hard for another 12–15 seconds, until the shaker is very cold and slightly frosted. This chills and dilutes the cocktail to proper balance.

Double Strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass over fresh ice (if served on the rocks) or neat in a coupe for a drier presentation. Double straining removes small basil fragments and ice shards for a clean texture.

Garnish and Finish

Take one basil leaf and clap it once between your palms to express the oils, then float it on the foam or rest it on the rim. Add a basil sprig and a lime wheel or wedge as additional garnish. Serve immediately.

Notes on Balance

Taste and, if desired, adjust: add 0.25 oz more simple syrup if it's too tart, or a touch more lime (0.25 oz) if it needs brightness. Avoid over-muddling the basil, which will impart bitterness.