Cucumber Basil Tequila Cooler
A crisp tequila cooler pairs cucumber, basil, lime, and sparkling water in a 10-minute cocktail.
Prep: 8 · Cook: 2 · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (73 reviews)
INSPIRED BY
An original garden-bright cocktail built with muddled cucumber, basil, lime, tequila, and sparkling water.
Story
Theo likes a tall drink that tastes as crisp as a roadside cooler but still brings a little cantina energy. Cucumber and basil keep this tequila cocktail bright, while lime and agave give it a clean sweet-tart snap. Pour it over plenty of ice and let the bubbles do the rest.
By Theo
Ingredients
- 1/2 cup peeled cucumber, chopped
- 6 fresh basil leaves
- 2 ounces blanco tequila
- 1 ounce fresh lime juice
- 1/2 ounce agave syrup
- Ice
- 4 ounces chilled sparkling water
- Cucumber ribbons and basil sprigs, for serving
Instructions
- Add the cucumber and basil to a cocktail shaker and gently muddle until juicy and fragrant.
- Pour in the tequila, lime juice, agave, and a handful of ice, then shake hard for 10 seconds.
- Fill two tall glasses with fresh ice and strain the mixture evenly between them.
- Top each glass with sparkling water, leaving room for the bubbles.
- Stir each drink once from the bottom with a bar spoon to combine without flattening it.
- Garnish with cucumber ribbons and basil sprigs, then serve immediately.
Chef Tips
- Muddle basil gently so it releases aroma without becoming bitter.
- Taste the cucumber before mixing because sweetness varies from one cucumber to another.
- Use very cold sparkling water for the liveliest fizz.
- For a lower-proof cooler, replace half the tequila with extra sparkling water.
Cook's Notes
- Muddle basil gently.
- Shake with plenty of ice.
- Use cold sparkling water.
- Stir once after topping.