Cucumber-Lime Daiquiri Recipe with Basil Agave Syrup

I’m not exactly a cocktail girl, but if there’s ice and citrus involved, I won’t think twice before accepting a drink! I organize parties on my terrace every week and, as temperatures rise like crazy in August, I have to be prepared with something special to cool everyone off and keep their spirits high. This time I chose to reinvent a classic, adding fresh cucumber and basil to make a special (and especially refreshing) daiquiri.

Traditional daiquiri recipes contain only sugar, ice, lime and rum. I like to play with new flavor combinations, and after a few experiments, I found this very interesting one.

Basil and cucumber are everywhere in the summertime, and white rum has a mild flavor that doesn’t compete with the produce and helps keep the calories in check. A homemade basil syrup with agave nectar adds even more flavor with minimal calories and sugar.

The recipe for the basil-infused agave syrup is very basic. You can keep this syrup in the refrigerator in an airtight container for 2 to 3 weeks and use it in lemonades or other cocktail recipes. Its fragrant flavor adds an interesting twist to any summer drink.

Print Recipe

5 from 1 vote

Cucumber and Basil-Infused Lime Daiquiri

A delicious summer cocktail using cucumber juice and sugar-free basil syrup.

Prep Time30 mins

Total Time30 mins

Course: Cocktail

Cuisine: Drinks

Keyword: cocktail

Servings: 4

Author: Ana Stanciu

Cost: $10

Equipment

• saucepan
• Blender

Ingredients

For basil syrup:

• 1 cup water
• Handful of fresh basil leaves
• 2 tbsp agave nectar

For cocktails:

• 3 medium cucumbers with skin
• Freshly squeezed juice from 3 limes
• 4 tsp sugar-free basil syrup see above
• 6 ounces white rum
• Ice cubes lime slices and fresh basil leaves, to serve

Instructions

For basil syrup:

• Mix all ingredients and simmer on low heat for 30 minutes. Cool, strain and store in the fridge for up to three weeks.

For cocktails:

• Wash the cucumbers thoroughly, cut into slices and add them in the blender along with the lime juice.
• Process to obtain a gorgeous green liquid. Strain.
• Add the liquid in a cocktail shaker, together with the white rum and some ice cubes.
• Shake well to combine
• Fill the serving glasses with fresh ice cubes, then strain the daiquiri mixture into glasses.
• Add one teaspoon of basil syrup to each serving glass.
• Garnish with lime slices and fresh basil leaves, and serve immediately.

Notes

You can keep this syrup in the refrigerator in an airtight container for 2 to 3 weeks and use it in lemonades or other cocktail recipes. Its fragrant flavor adds an interesting twist to any summer drink.