Spiked Basil Lemonade

PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES

Few drinks say summer more than lemonade and it’s super gratifying to make your own. Not only can you control the level of sweetness but you can also add in whatever flavors you like.

In this recipe, I’m infusing mine with basil and then spiking it with tequila. The recipe is super customizable. Swap out tequila for a different spirit of your choice. No basil? Try mint, rosemary, or thyme. And, of course, the blueberries in the ice cubes can be replaced with whatever fruit you’d like. Have fun with it!

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part 01

basil lemon syrup

• 2 cups packed fresh basil sprigs 

• 4 strips lemon zest

• 1 cups sugar

• 2 cups water

1. In a medium saucepan, muddle the basil, zest, and sugar together with a wooden spoon.

2. Add water and bring to a boil, reduce to a simmer, stirring frequently until all sugar is dissolved.

3. Remove from heat and let stand at room temperature 1 hour, then transfer to an airtight container and chill until cold.

4. Strain syrup into a bowl and discard solids.

part 02

lemonade

• 2 cups basil lemon syrup

• 2 cups cold water

• 2 cups ice cubes

• 1 ¼ cups fresh lemon juice

1. Stir all ingredients together in a large pitcher.

Adapted from Gourmet 2007

part 03

spike!

• 1 part Tequila 

• 3 parts Lemonade

• Ice cubes frozen with blueberries

1. Fill a tall glass with ice cubes. Add tequila and lemonade and stir.

2. Garnish with fresh basil sprigs and lemon slices.

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