The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Basil and Grapefruit Cocktail

Ingredients

Basil Simple Syrup

2 cups sugar

1 small bunch of basil

Basil and Grapefruit Cocktail

3 ounces fresh grapefruit juice

1 ounce Ego Blanco tequila, or any silver tequila

1 ounce basil infused simple syrup

Directions

Make the simple syrup

  1. In a medium pot, combine 2 cups water with the sugar and basil and bring to a boil. Let boil until the sugar dissolves, about 2 to 5 minutes. Then turn off heat and let cool to room temperature. Remove basil.

Syrup can keep in the refrigerator for up to one month. Makes 1 pint.

Make the Basil and Grapefruit cocktail

  1. Combine all ingredients into a shaker, add ice, and shake vigorously. Add fresh ice into a glass, strain, and garnish with a fresh basil leaf and half of a grapefruit slice.