Friday Cocktail Hour: The Ludwig

The Ludwig, a great summer cocktail. Photo by Tobin Ludwig. Hand model, Tobin Ludwig.

We've taken up part-time residence in Manhattan and discovered that our downstairs neighbor is Tobin Ludwig, one of the partners in Hella Bitters. We were having cocktails in his apartment when he passed around some exquisite cantaloupe. In season, it was juicy and sweet; chewing, Tobin said, "This would go great in a cocktail."

And the challenge was on. He would follow the local and seasonal in creating an elegant summer cocktail using cantaloupe and the basil that is in full flourish, infusing reposado tequila, made from the highly vegetal cactus plant, with this herbaceous leaf.

"Basil is a great cocktail ingredient," Tobin says, "because it's so versatile. It can go savory or sweet."

To infuse spirits with herbs, combine torn leaves with the spirit of your choice for 48 hours and strain. For basil tequila, Tobin says to start with Espolón or other affordable reposado. Add about one torn basil leaf per ounce. Combine in a Mason jar and shake once before you go to bed and once again when you wake, then repeat the next day. Taste until you get the desired flavor—the aged tequila and the basil make for a unique, funky, herbaceous and slightly savory base spirit.

To make cantaloupe juice, simply puree fresh cantaloupe in a blender and strain through cloth or a fine-mesh strainer.

The final ingredient is Barenjager, a honey liqueur made by Jagermeister, but you can use honey cut with an equal part water.

Serve in a coupe and garnish with lime. A truly seasonal and refreshing cocktail.

If you liked this post, take a look at these links:

• My past cocktail posts featuring tequila: the Paloma, the Margarita, and El Diablo, and one on sipping tequila.
• Learn how to make your own honey liqueur.
• Become a member of the Tequila Interchange Project.
• Infuse your own tequila by using these flavor combinations.

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.