Basil Mezcal Sour Cocktail
- 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
- Pinch of celery seed, for garnish
1Place a coupe glass in the freezer to chill.
2Place 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”).
3Fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosty.
4Double-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.
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