Hibiscus Basil Margaletti

2 large muddled basil leaves

1 oz. Lime juice

1/4 oz. Agave Nectar

1 oz. Amaro Meletti 

1 oz. Hibiscus Tea infused Blanco Tequila (infuse the hibiscus tea into the Tequila for 2 hours then strain out)


Smack the basil and add to the tin, muddle and then add all other ingredients. Add ice and give the cocktail a medium shake and double strain the cocktail over fresh ice in a double old fashioned glass. Slap 2 new basil leaves then garnish the cocktail with them and a dehydrated or fresh lime wheel. Serve and enjoy!