—3-4 basil leaves
—2.5 oz. blanco tequila (Casamigos)
—1 oz. agave nectar
—1.5 oz. fresh-squeezed lime juice
—splash of soda
—lime wheel for garnish
—sugar or salt
1. In a pint glass, muddle 7-10 blueberries with 3-4 basil leaves.
2. Add ice to the pint glass as well as blanco tequila, agave nectar, lime juice and soda.
3. Shake and strain it over a fresh pint glass full of ice and rimmed with salt or sugar.
4. Garnish with a lime wheel and basil leaf.
Courtesy of SOL Mexican Cocina, Denver