Texas Sun Cocktail
Bubbly, citrus-y, and featuring a distilled spirit you may never have heard of, the Texas Sun demands to be drunk outside—now.
The summer months aren’t only about tomatoes and grilling—warm weather also heralds a brand new season of cocktails, along with a welcome expansion of where they can be enjoyed. For this effervescent citrus-y cocktail in particular, from Holiday co-owner and Beverage Director Erin Ashford, being outside is practically a prerequisite. A basil-bay simple syrup adds a subtle herbaceous lift to sotol, a distilled spirit that’s related to tequila and mezcal but features distinctively grassy, vegetal notes. Both are complemented by a bit of lemon and a few bubbles.
Garnished with charred grapefruit, there’s no mistaking the season with this one—make the most of it and enjoy it by the pool or at a barbecue. Note: If you can’t find sotol, you can substitute tequila blanco (such as LALO) or mezcal verde (such as Amarás).
Texas Sun Cocktail
Bubbly, citrus-y, and featuring a distilled spirit you may never have heard of, the Texas Sun demands to be drunk outside—now.
Erin Ashford
- For the basil-bay leaf syrup (makes about 1 cup):
- For the charred grapefruit:
- For the cocktail:
- 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.
