1 cup honey simple syrup (recipe follows)
2 cups loose basil leaves
4 cups tequila
1 cup orange liqueur, such as Cointreau
2 cups freshly squeezed lime juice
For the honey simple syrup:
1 cup honey
1 cup water
In a pitcher, muddle the basil leaves with the honey simple syrup. Add in the remaining ingredients. Upon guest arrival, stir and serve over ice.
Combine the honey and water in a saucepan over medium heat. Stirring occasionally, bring to a boil and then remove from the heat. Allow to cool. Stored in an airtight container, the syrup will keep in the refrigerator for one month.
Plus an inspired fall menu of recipes from Lexie Webb of Harvest Catering
