Jul 09 2026
Restaurants›The Monica›Ciao Cowboy Recipe

Ciao Cowboy Recipe

Inspired by The Monica
Time40m
Serves1

whiskey del bac dorado, agave-basil syrup, citrus, basil leaf & lemon

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Agave-Basil Syrup

Cocktail

Garnish

Method

Agave-Basil Syrup

  1. 1

    Combine and heat

    In a small saucepan combine 0.5 cups agave nectar and 0.5 cups water. Warm gently over low heat just until the agave thins and the mixture is homogeneous (do not boil).

  2. 2

    Infuse basil

    Remove the pan from heat and add 15 packed fresh basil leaves, pressing them gently into the liquid to submerge. Let the basil steep in the warm syrup for 25–30 minutes to extract aroma and flavor.

  3. 3

    Strain and cool

    After steeping, strain the syrup through a fine-mesh sieve (or cheesecloth) into a clean container, pressing the leaves to extract liquid. Discard the solids. Cool the syrup to room temperature, then refrigerate. Syrup will keep for up to 2 weeks refrigerated.

  4. 4

    Yield note

    This makes about 3/4 cup of agave-basil syrup — enough for several cocktails. Adjust amounts proportionally if you need more.

Cocktail

  1. 5

    Chill vessel (optional)

    If you prefer a colder drink, chill your serving glass (rocks glass or coupe) in the freezer for a few minutes while you prepare the cocktail.

  2. 6

    Measure and combine

    In a cocktail shaker add 2 oz Whiskey Del Bac Dorado, 0.75 oz fresh lemon juice, 0.25 oz fresh orange juice, and 0.75 oz agave-basil syrup.

  3. 7

    Add ice and shake

    Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

  4. 8

    Strain and serve

    Double-strain the cocktail into a rocks glass over a large ice cube or into a chilled coupe if you prefer it neat. Double-straining (through a fine mesh) removes small ice shards and any basil fragments.

Garnish

  1. 9

    Prepare lemon twist

    Cut a thin lemon peel strip and hold it over the drink. Give it a firm twist to express oils over the surface, then rim the glass lightly with the peel and drop it in or place it on the rim.

  2. 10

    Finish with basil

    Lightly clap a fresh basil leaf between your palms (this releases aromatics) and lay it on top of the drink as a garnish. Serve immediately.

More from The Monica