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A Sneak Peek at Our Next Book Release: Caramelized Pink Basil Mojito recipe from Garnish

Updated: Aug 10, 2021

Our visual guide to plating beautiful food (and drinks), Garnish, will be released in just a few short weeks, and we couldn't be more excited about it. Since it's the first book we've created as an independent publishing company, it's a big deal for us!

To celebrate, we wanted to share with you one of our favorite recipes from the book: a show-stopping caramelized pink basil mojito garnished with lime slices and a basil leaf.

This drink is EVERYTHING. Bright & warm flavors from caramelized grapefruit juice, zesty lime, and toasty agave make this the perfect summer cocktail for any occasion!






2 basil leaves

1 lime wedge

3 lime slices ¼ inch thick

1 shot of rum or vodka

1 tbsp blue agave

1 large ruby red grapefruit

Granulated sugar

Sparkling water

3 Ice cubes


Preheat your oven to the broil setting. Slice the grapefruit in half and place on a foil-lined baking sheet face up. Sprinkle with granulated sugar and broil in the oven for 5 minutes or until the fruit begins to bubble and caramelize, then remove from the oven and allow to cool.

Cover a small plate with a layer of granulated sugar and use a lime wedge to wet the rim of the glass. Dip the rim onto the plate to coat with sugar and set aside.

Once your grapefruit has cooled, you can start juicing. Using a citrus reamer, juice the grapefruit and strain the pulp and seeds out with a mesh strainer. You should have about ¾ cup of juice. Measure out 1 tbsp of agave and muddle with the lime wedge used to wet the rim and one basil leaf. Add mixture to the juice and stir.

Add the shot of vodka or rum along with the lime slices and fill the rest of the glass with sparkling water. Use the last basil leaf as a garnish on top of the drink.



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