zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Basil margarita

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Basil margarita

    • Total time: 15 minutes, plus overnight freezing

    Serves: 6

    Ingredients

    270ml tequila reposado
    150ml triple sec (such as Cointreau)
    270ml sugar syrup
    180ml lime juice (from about 6 limes)
    leaves from 8 basil sprigs, plus 6 small sprigs to garnish
    2 cups crushed ice 

    Method

    1. Pour the tequila, triple sec, sugar syrup and lime juice into a freezeproof container and put in the freezer overnight. (It won’t freeze solid.)

    2. To serve, put the crushed ice in a blender (work in batches if necessary). Add the chilled tequila mixture and basil leaves, then whizz until smooth, green and very thick – you may need to add more ice. Pour into martini glasses, garnish each with a basil sprig and serve immediately.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    0 stars

    Glossary