OUR BASILISK COCKTAIL RECIPE

Sharp, fresh, and herbaceous — the Basilisk is a bold green cocktail that surprises with both flavour and flair. Built on a base of vodka and Bianco vermouth, it’s lifted by the melon notes of Midori and the garden freshness of muddled basil and cucumber. Served in a coupe with a Tajín-rimmed edge and topped with Double Dutch Cucumber & Watermelon, this drink is as dramatic as it is delicious.

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5 Minutes

Medium

1 Serving

OUR BASILISK COCKTAIL RECIPE

The Tajín rim adds a savoury chilli-salt kick that contrasts beautifully with the cooling botanicals, creating a multidimensional cocktail that balances sweet, salty, and spicy with finesse. It’s a crowd-pleaser for summer nights, dinner parties, or anyone ready for something new and striking.

Expert Tips For Making a Basilisk

Use fresh, thin-skinned cucumber for easy muddling and maximum aroma. Slapping the basil leaves gently before muddling helps release essential oils without bitterness. For extra visual appeal, float a micro basil leaf or thin cucumber ribbon on top after topping with soda.

ingredients

50ml Vodka
15ml Bianco Vermouth
15ml Midori
6 Fresh cucumber slices
3 Basil leaves
Tajín (or chilli salt) for half-rim
Double Dutch Cucumber & Watermelon (to top)
Ice

accessories

Cocktail shaker
Muddler
Jigger or measuring spoon
Fine strainer (for double strain)
Coupe glass (pre-chilled)
Small plate (for rimming with Tajín)

Method

Prepare your coupe glass: moisten half the rim with lemon or lime and press it into a plate of Tajín to create a half chilli-salt rim. Set aside in the freezer to chill.
In the base of a shaker, gently muddle the cucumber slices and basil leaves to release aroma and flavour (don’t over-muddle).
Add the vodka, Bianco vermouth, Midori, and ice to the shaker.
Shake vigorously for 10–12 seconds to chill and combine.
Double strain into your prepared coupe glass to ensure a smooth finish.
Top with a splash of Double Dutch Cucumber & Watermelon to finish.