Cotogna's Crystal Beach Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

This rye-based cocktail from Cotogna restaurant in San Francisco tastes super-fresh thanks to lemon juice, berry liqueur, and a bunch of aromatic basil.

Notes: You can substitute Genovese basil for the opal basil. Fair Goji Berry Liqueur is available at liquor stores and online. You can also substitute Clear Creek Loganberry liqueur or raspberry liqueur—taste before serving if you substitute ingredients.

Recipe Details

Cotogna's Crystal Beach Recipe

Active 5 mins
Total 5 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 4 opal basil leaves (see notes)
  • 2 ounces rye whiskey, such as Rittenhouse 100 proof
  • 1 ounce freshly squeezed lemon juice (from 1 lemon)
  • 1/2 ounce Fair Goji Liqueur (see notes)
  • 2 ounces ginger beer, such as Blenheim's
  • Garnish: opal basil sprig

Directions

  1. Lightly muddle basil leaves in the bottom of a cocktail shaker. Add rye, lemon, and Goji liqueur. Fill shaker with ice and shake until well chilled.

  2. Fill a collins glass with ice. Double-strain into serving glass. Top with ginger beer and garnish with basil sprig.

Special equipment

Muddler, cocktail shaker and strainer, mini fine-mesh strainer

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