Agave del Sol

By: Hannah Lee Leidy
Image of basil and grapefruit cocktail from Rikki Kelly
Photo by Jennifer Hitchcock

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1 serving

  • 1 slice cucumber
  • 2 lime wedges
  • ½ ounce agave syrup
  • 2 ounces blanco tequila
  • Splash of grapefruit juice
  • Sprig of thyme for garnish
  1. Muddle cucumber slice with lime and agave syrup in a rocks glass.
  2. Add ice and then blanco tequila.
  3. Top with grapefruit juice and garnish with a sprig of thyme.
  • from Jayce McConnell, Edmund's Oast, Charleston, South Carolina

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