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Texas Sun Cocktail
Steps
- 1. Make the basil bay-leaf syrup:
- Combine demerara sugar and ½ cup water in a small Stainless Saucepan over medium-low heat, stirring until sugar is completely dissolved.
- 2. Reduce heat to lowest simmer, add basil and bay leaves, and steep until herbs are brown or wilted on edges, about 30 minutes. Remove from heat and let cool slightly.
- 3. Strain liquid into a resealable container; discard herbs. Syrup can be refrigerated for up to 1 month.
- 4. Char the grapefruit:
- Using a Paring Knife, cut grapefruit in half lengthwise.
- 5. Slice one half into ½”-thick “half moons.” Reserve remaining grapefruit for additional cocktails or another use.
- 6. Lay slices flat on a cutting board and sprinkle a small pinch of salt and granulated sugar over each slice. Flip and repeat on other side.
- 7. Heat an Enameled Cast Iron Skillet over medium.
- 8. Gently place grapefruit slices in Skillet and allow citrus to get a medium char on one side, 3–5 minutes.
- 9. Flip slices with tongs or a spatula to get a light sear on the opposite side, about 3 minutes more.
- 10. Set aside to cool, then use immediately or store in a resealable container in fridge for up to 2 days.
- 11. Make the cocktail:
- Combine sotol, lemon juice, and basil bay-leaf syrup in a Drinking Glass.
- 12. Fill Glass ¾ full with ice and stir twice using a bar spoon.
- 13. Top with sparkling water and stir once gently.
- 14. Place charred grapefruit slices inside of drink, pressed against glass.
- 15. Add more ice as needed and garnish with basil leaves.
Originally published at madeincookware.com. Reproduced for personal collection.
