Liven up the summer with this basil and grapefruit cocktail made using Ego Tequila Blanco. Light, fruity, and everything you need to enjoy the summer breeze. This recipe comes from Thomas Holbert of Tommy the Bartender. He uses Ego Tequila as a key ingredient in the drink. Their tequilas infuse highland and lowland agave with natural spring water of Jalisco, Mexico.
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
Make the simple syrup
- 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
- 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.
- Recipe by Thomas Holbert, Tommy the Bartender, Dallas, Texas