This is a modern play of a mint julep, trading gin for mezcal, basil for mint, and adding some cranberry syrup to enhance the mezcal’s smoky flavor.
Since “Cranberry Basil Mezcal Julep” was kind of a mouthful, we re-named our version by combining the Spanish words for Cranberry and Basil.
- 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
For the cranberry syrup: Add cranberry juice to medium sauce pan. Bring to a boil, then reduce heat to a simmer. Allow the juice to reduce by half. Remove from the heat and then add sugar. Stir to dissolve.
For each drink: Add basil leaves and agave nectar to the bottom of a julep cup then muddle gently. Add mezcal and cranberry syrup, add the straw, then top with crushed ice. Drizzle extra 1/4 ounce cranberry syrup on top, garnish with basil leaves, then serve.