L.A. chef Wolfgang Puck operates the restaurant and bar at London's 45 Park Lane, where this tequila, cucumber and basil drink is served.
4 slices (1/2-inch-thick) Japanese cucumber, plus thin cucumber slices for garnish
2 large basil leaves, plus small basil leaves for garnish
1 1/2 ounces silver tequila, such as Patron
1/2 ounce fresh lime juice
1/2 ounce simple syrup
How to Make It
In a cocktail shaker, combine the thick cucumber slices with the large basil leaves and muddle well with a wooden spoon. Add the tequila, lime juice, simple syrup and ice and shake well. Strain into an ice-filled glass. Garnish with a few small basil leaves and thin cucumber slices.
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