Strawberry Basil Mule Recipe
Make Strawberry Basil Mule Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry-Basil Syrup
Cocktail
Method
Strawberry-Basil Syrup
Prepare fruit
Hull and quarter the strawberries. Lightly bruise the basil leaves with your fingers to release oils.
Combine and heat
In a small saucepan, combine the strawberries, sugar and water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Simmer
Reduce heat to low and simmer for 6–8 minutes, until strawberries are very soft and the liquid is fragrant and slightly thickened.
Add basil and lemon
Remove the pan from heat, stir in the bruised basil leaves and lemon juice. Let steep for 10 minutes to infuse basil flavor without becoming bitter.
Strain and cool
Strain the mixture through a fine-mesh sieve into a jar or bowl, pressing solids to extract syrup. Discard solids. Cool to room temperature, then refrigerate until cold. Yields about 3/4 to 1 cup syrup.
Cocktail
Fill a copper mug or highball glass with ice (about 1 cup).
Add vodka, 3/4 oz (about 3/4 of an ounce) of the chilled strawberry-basil syrup, and 1/2 oz fresh lime juice directly over the ice.
Top with chilled ginger beer (about 4 oz). Stir gently once to combine, taking care not to flatten the fizz.
Garnish: slap the remaining 2 basil leaves between your palms to wake the aroma, tuck them into the drink along with 2 strawberry slices and a lime wheel on the rim.
Taste and adjust: if you prefer sweeter, add an additional 1/4 oz syrup; for more tartness, add a few drops of lime juice.
Serve immediately while fizzy.