Perfect Mezcal Cocktail Recipe: Thai Basil Slushy

Ongoing series of what to pair with mezcal and how to create a perfect mezcal cocktail for any occasion.

Sometimes the garden is bursting with an herb that is so exquisite that we have to preserve it, and one of my favorite ways of preserving the fresh flavor is to macerate it in mezcal. This year my Thai basil stole the show, and I just had to extend its life. Once infused, I knew I wanted to balance the punchy flavors with something sweet and juicy like pineapple. While this would be delicious as a margarita on the rocks, turning it into a frozen slushy makes this perfect mezcal pairing that much more craveable.

Thai basil is a bit spicier and mintier than typical sweet basil- just think about your favorite Thai dishes that use the herb. The flavors instantly reminded me of mezcal, and I could almost taste the combination in my mind, the mezcal adding a touch of smoke to the bright freshness of the herb – creating a savory profile that would be a great base for juicy fruit cocktails.

After tasting through a few bottles of espadin that I had on hand, I chose one that had slightly peppery notes but that was <<demure>> enough to work with the strong minty and spicy notes of the basil without becoming overpowering. As a general rule of thumb, you could use your favorite cocktail mezcal as a base for your maceration. I usually do a small test batch rather than infusing an entire bottle at first, just to make sure it’s worth it. Tasting the maceration every day is another key to success, to ensure that you strain off the infused mezcal when it is at the height of flavor that balances the nuance of the herbs with the natural character of the spirit.

How to make infused mezcal

Already inherently spicy, real spice lovers may want to add a fruity red chili to make it even more reminiscent of your favorite bright, spicy, and tangy Thai dishes.

To infuse mezcal, use about a quarter cup of lightly packed basil leaves per 500ml of mezcal- add to the bottle or jar, ensuring that the basil is completely submerged. Place in a cool, dark place and lightly shake and taste every day. Once the desired level of flavor is reached, strain off the mezcal and discard the basil. Depending on the desired level of concentration, this is usually in 5-15 days. Note: you can use tender stems, but any hard or woody stems should not be used.