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Basil Mezcal Sour Cocktail

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.

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Ingredients

number of servings
1
  • 2 medium basil leaves plus 1 small leaf for garnishing Added to
  • 1 ounce Fresh Lime Juice Added to
  • 1 tablespoon superfine sugar Added to
  • 12 ounce lime vodka Added to
  • 34 ounce mezcal Added to
  • 1 ounce tequila blanco Added to
  • 12 ounce Cointreau Added to
  • 1 egg whites Added to
  • ice cream Added to
  • pinch of celery seed for garnish Added to
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Directions

10 min.
1. Step

Place a coupe glass in the freezer to chill.

2. Step

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. Step

Fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosty.

4. Step

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.

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