Lately I’ve been drawn to Latin flavors—margaritas, enchiladas, queso—the whole vibe. Growing up in Southern California probably helped, and summer doesn’t hurt either. I find myself reaching for chips and guacamole more than usual: it’s light, fresh, and perfect for hot days. A crisp, citrusy drink is the same kind of relief, and this basil-infused tequila lemonade pairs beautifully with a casual chips-and-guac afternoon.
If I’m at a bar that doesn’t specialize in cocktails, I’ll often order a tequila lemonade and call it a day. Over time I’ve come to love this simple combo; it’s refreshing and effortless. Make a pitcher for an easy, relaxed get-together—this drink is ideal for lazy afternoons and backyard gatherings. If basil isn’t your preferred herb, rosemary or lavender work well as alternatives. Infusing tequila is simple and rewarding: it elevates a basic cocktail and makes you feel like a home mixologist.
Basil-Infused Tequila Lemonade
Serves: 1 (multiply for a pitcher)
Ingredients
1.5 ounces basil-infused tequila
8 ounces lemonade
1 tablespoon agave nectar (adjust to taste)
Soda water, to top
Fresh basil leaves, for muddling and garnish
Ice
Lemon wedges, for garnish
Method
In a cocktail shaker combine the basil-infused tequila, lemonade, agave nectar, a handful of ice and a few basil leaves. Shake briefly to chill and lightly bruise the basil to release its aroma. Strain into a chilled glass filled with fresh ice. Top with a splash of soda water to add effervescence, and garnish with additional basil leaves and a lemon wedge.
Tip for infusion:
To make basil-infused tequila, place 1 cup of tequila in a clean mason jar with a generous handful of torn basil leaves. Seal the jar and refrigerate for 5–7 days, tasting periodically until the flavor reaches your preference. Strain out the leaves before using.
This bright, herb-forward tequila lemonade is an easy way to add a summer twist to classic tequila drinks. Serve with chips and guacamole or light, citrusy dishes for a relaxed, flavorful pairing.