Special equipment: 2 ice cube trays, a mason jar shaker (or a regular cocktail shaker) and muddler
Fill 2 ice cube trays with water. Distribute the zest among the compartments. Freeze until solid.
Muddle the strawberries in a Mason jar shaker. Slap the basil between the palms of your hands to release the oils and add to the shaker along with the lemonade, bourbon and agave nectar. Add plain ice cubes. Shake and strain in to 2 glasses filled with ice cubes with lemon zest.
Garnish with additional strawberries and basil.
Recipe courtesy of Tiffani Thiessen
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