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Ingredients
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1 1/2 ounces blanco sotol, preferably Ocho Cientos
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1 1/2 ounces Basil-Cucumber Puree (see Note)
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3/4 ounce fresh lime juice
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3/4 ounce simple syrup
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1/4 ounce Salers or Suze (bittersweet gentian aperitifs)
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Ice
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1 small basil sprig, for garnish
Directions
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In a cocktail shaker, combine the sotol, Basil-Cucumber Puree, lime juice, simple syrup, and Salers. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled rocks glass and garnish with the basil sprig.
Notes
Basil-Cucumber Puree: In a small saucepan, lightly toast 1 teaspoon coriander seeds over low heat until fragrant, about 3 minutes. Transfer to a blender. Add 1 large peeled and seeded English cucumber and 1/3 cup basil leaves; puree until as smooth as possible. Refrigerate for up to 1 day. Makes about 10 ounces.