Kick-off a fun summer weekend with this vodka coffee cocktail. With freshly brewed iced coffee, seasonal basil and sparkling water as key ingredients, your senses will be humming before you take your first sip.
Wash and dry Tulsi Basil leaves. Set aside.
Brew our Ethiopia Yirgacheffe using the Japanese Iced Coffee method and pour 1 fl oz into a Cocktail Shaker.
Add 1 fl oz of Thirteenth Colony Vodka to the Cocktail Shaker.
Gently muddle Tulsi Basil leaves using a mortar and pestle until leaves separate and become fragrant.
Add basil, 1 tbsp of Orange Zest Simple Syrup and a handful of ice to Cocktail Shaker.
(To make an Orange-Zest Simple Syrup, make a simple syrup using a 1:1 sugar-to-water ratio, then add the zest of one orange to the syrup as you remove it from the heat. The syrup will infuse with orange flavor as it cools).
Shake Cocktail Shaker vigorously for 20-30 seconds.
Pour contents through a fine-mesh sieve over an iced rocks glass.
Fill glass to top with Montane Original Sparkling Water.
Garnish with remaining Tulsi Basil leaves.
Serve and Enjoy!