A Christmas Tequila Cocktail to Egg your Noggin

4 Strawberries (3 hulled one with hull for garnish)
2 Ounces Tequila Don Diego Santa® Blanco
3/4 Ounce Spiced Agave Simple Syrup (recipe below)
2 Medium Basil Leaves Chiffonade (divided in half)
Spiced Agave Simple Syrup

1/2 Cup Agave Nectar
2 Tablespoons Water
1 Cinnamon Stick
1/4 Teaspoon Coriander (coarsely crushed)
1/4 Teaspoon Fennel Seeds (coarsely crushed)
3 Cardamom Pods (lightly crushed)
Add all ingredients to small saucepan and heat over medium high heat.
Stir and bring to a boil (the mixture should climb up the sides of the pan slightly).
Remove from heat, stir and let cool to room temperature before using.
This can be stored, for up to a week, covered and refrigerated.
For the Cocktail

Muddle the 3 hulled strawberries in the glass.
In a cocktail shaker add ice cubes, tequila, agave syrup and half of the basil.
Cover and shake vigorously.
Strain into glass with muddled strawberries.
Add the remaining basil to the cocktail and garnish with a strawberry.
You can add a few ice cubes to this cocktail and give a quick stir to mix up the basil leaves.

Preparation time: 20 minute(s)