Meridian Recipe
Casamigos Blanco, basil, lime. A savoury and herbaceous tequila sour with a big pop of fresh, green basil.
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Ingredients
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Cocktail
Method
Cocktail
Prepare basil
Select 8 fresh basil leaves. Give the leaves a gentle clap between your palms or tear them to release their aromatic oils. Reserve one small sprig for garnish.
Muddle
In a cocktail shaker, add the muddled basil leaves (reserve the sprig) and 0.5 oz simple syrup. Gently muddle 6 of the leaves — press firmly enough to release oils but not so hard as to shred them and release bitterness.
Dry shake (if using egg white)
Add 0.5 oz egg white to the shaker with the muddled basil, then add 2 oz Casamigos Blanco and 0.75 oz fresh lime juice. Seal the shaker and dry shake (no ice) vigorously for 12–15 seconds to emulsify and build a froth.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker feels very cold (this chills and slightly dilutes the cocktail). If you skipped the egg white, simply combine all liquid ingredients and ice and shake for the same time.
Double strain
Double strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove basil bits and small ice shards, preserving a smooth texture and clean presentation.
Garnish and finish
Add a light rinse of 2 dashes Angostura bitters on top of the foam (optional) and use a toothpick to create a simple pattern if desired. Finish with the reserved basil sprig tucked into the foam and a lime wheel or wedge on the rim.
Serve immediately. The Meridian is best enjoyed fresh to preserve the bright, green basil character.