La Luna Verde Cocktail

10 minutes Yield: 1 drink
  • 1/4 cup white sugar
  • 1/4 cup salt
  • 1 clamshell Bowery Basil, stems removed, 2 leaves set aside for garnish
  • 2 limes, juiced and zested
  • 1 ounce Rosaluna Mezcal
  • Splash of seltzer
Recipe Preparation
  1. In a food processor, combine sugar, salt, ⅔ of the Bowery basil, and the lime zest. Pulse until light green and slightly damp looking. Pour onto a plate and set aside.
  2. In a cocktail shaker, muddle remaining Bowery basil with lime juice and agave. Add in Rosaluna Mezcal and fill with ice. Shake until the outside of the shaker is freezing cold.
  3. Wet the rim of a rocks glass with a leftover piece of lime, then dip in the basil lime sugar/salt to coat the rim. Fill the glass with ice, then strain the cocktail into it. Top with a splash of seltzer, and garnish with a basil leaf.