Basil Mezcal Sour Cocktail Recipe

Basil Mezcal Sour Cocktail
Difficulty: Medium | Total Time: | Makes: 1 drink

Christopher Longoria of restaurant 1760 in San Francisco devised this beautifully colored, wonderfully aromatic cocktail to highlight mezcal in a way that smooths out its rustic edges. It’s bright and sophisticated, not to mention wickedly strong.

What to buy: You’ll need a bottle of Hangar 1 Kaffir Lime Vodka and a moderately smoky mezcal, such as Del Maguey’s Vida.

Special equipment: A wooden muddler is best for crushing the basil, and a four-prong bar strainer is a handy tool.

INGREDIENTS
  • 2 medium basil leaves, plus 1 small leaf for garnishing
  • 1 ounce fresh lime juice
  • 1 tablespoon superfine sugar
  • 1/2 ounce lime vodka
  • 3/4 ounce mezcal
  • 1 ounce tequila blanco
  • 1/2 ounce Cointreau
  • 1 egg white
  • Ice
  • Pinch of celery seed, for garnish
INSTRUCTIONS
  1. Place a coupe glass in the freezer to chill.
  2. Place the medium basil leaves, lime juice, and sugar in a cocktail shaker; muddle vigorously. Add the vodka, mezcal, tequila, Cointreau, and egg white. Shake vigorously without ice (this emulsifies the egg white, also known as a “dry shake”).
  3. Fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosty.
  4. Double-strain into the chilled glass (a bar strainer set over a small sieve is perfect). Garnish with the celery seed and a small basil leaf.