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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
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 because of the alcohol content).
2. To serve, put the crushed ice in a blender (working 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 at once.
This recipe first appeared in Waitrose Food, June 2017 issue. Updated June 2020.
This recipe was first published in June 2017.