Ingredients
- 2 ounces Basil-Cucumber Puree (see Note)
- 1 ounce fresh lime juice
- Pinch of salt
- Ice
- 4 to 4 1/2 ounces chilled tonic water
- preferably Fever-Tree Indian
- or lemon-lime soda
- 3 basil leaves
- smacked
- for garnish
Instructions
- In a cocktail shaker, combine the Basil-Cucumber Puree, lime juice and salt.
- Fill the shaker with ice and shake well.
- Strain into a chilled, ice-filled double rocks glass and stir in the tonic water.
- Clap the basil leaves between your hands over the drink to release the essential oils and add them to the glass.
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