Cocktail: Basil Smash

I discovered this refreshing summer cocktail in Imbibe magazine's Cocktails from the Garden, an extra for subscribing to the magazine. Although there is another version of Basil Smash on Imbibe's website, I like this version better. It was created by Anu Apte of Seattle's Rob Roy. This is the kind of refreshing highball cocktail that is perfect for summer, especially if you can get your hands on some good fresh basil.

Basil Smash
Adapted from a recipe by Anu Apte of Rob Roy in Seattle from Imbibe Magazine's Cocktails from the Garden

3 large basil leaves
1 oz. vodka (I used Tito's)
1/2 oz. reposado tequila (I used Camarena)
1 whole clove
1/8 oz. agave nectar
1 dash Regans’ orange bitters
Grapefruit soda (I used Q)
Ice cubes (for shaking)
Crushed ice (for serving)
4-5 dashes Angostura bitters
Basil leaf garnish

Add the basil leaves and vodka to a cocktail shaker and muddle the basil leaves. Add the tequila, clove, agave nectar and bitters and fill the shaker with ice. Shake until cold then double-strain* into a collins glass filled with crushed ice. Top with grapefruit soda and the Angostura bitters floated on top. Garnish with a basil leaf.

*Note: To double-strain a cocktail means to use both a standard cocktail strainer--like a hawthorne strainer--and a fine-mesh sieve held between the shaker and the glass. The sieve catches any small particles, like little pieces of basil in the case of this drink.