Basil Cranberry Julep
A smoky mezcal julep with cranberry syrup, agave and basil, finished over crushed ice for a tart, herbal cocktail.
Prep 10 min · Cook 20 min · Total 30 min · Makes 1 drink
Ingredients
- For the cranberry syrup:
- 2 cups 100% pure, unsweetened cranberry juice such as Knudsen Just Cranberry
- 1 cup sugar
- For each drink:
- 2 ounces mezcal
- 1 ounce cranberry syrup
- 1/4 ounce agave nectar
- 6 basil leaves
- Garnish: basil leaves and 1/4 ounce extra cranberry syrup
Directions
- Make the cranberry syrup first: pour the cranberry juice into a medium sauce pan and bring it up to a boil. Lower the heat so it simmers, and cook until the juice has reduced by half. Take the pan off the heat, add the sugar, and stir until it dissolves.
- For each cocktail, place the basil leaves and agave nectar in the bottom of a julep cup, then muddle them with a gentle hand. Pour in the mezcal and cranberry syrup, tuck in the straw, and pile crushed ice over the top. Spoon the extra 1/4 ounce cranberry syrup over the ice, add basil leaves for garnish, and serve.