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Basil Infused Tequila Lemonade

I don’t know what it is guys but lately I have been really influenced by latin cuisine! Margs, enchiladas, queso, you name it! Maybe it’s because I grew up in So Cal?! Summer also may have something to do with it… whatever it is I am all over it! I feel like all I want to eat lately is chips and guac. Is that so bad ?! It probably is but I can’t help it during the summer time. It’s so light and fresh and helps cancel out the summer heat. 

This cocktail is also your perfect chips & guac date. When I am at a bar that doesn’t look like they know a margarita from a paloma, I just order a tequila lemonade and call it good. I have actually really grown to love this combo though! It just works. For an easy pitcher of cocktails whip this up and you’ve got the perfect lazy afternoon planned. If basil isn’t your herb of choice try rosemary or lavender! Infusing your alcohol is fun and easy! It takes your drink game up a few notches and instantly makes you feel like a mixologist! Ha! Cheers friends! 


1.5 Ounces of basil infused tequila
8 Ounces of lemonade
1 Tablespoon of agave nectar
Soda Water
Basil Leaves

In a cocktail shaker combine tequila, lemonade, agave nectar, ice and basil leaves. Pour into a chilled glass with ice and float soda water over top. Garnish with basil leaves + lemon wedges.

For infused tequila add one cup of tequila in a mason jar and a handful of torn basil leaves. Seal tightly and leave in the refrigerator for 5-7 days until desired flavor is met.


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