Strawberry Basil Mule Recipe

Muddle fruit and basil

In a cocktail shaker or sturdy mixing glass, add the quartered strawberries, basil leaves, simple syrup and fresh lime juice. Gently muddle 6–8 times until the strawberries are broken down and the basil aroma is released but not shredded into tiny bits. Aim for a fragrant, slightly pulpy base.

Add vodka and ice

Pour the vodka into the shaker with the muddled mixture. Add a small handful of ice (enough to chill well) and briefly shake for about 6–8 seconds to slightly chill and marry the flavors.

Prepare the glass

Fill a mule mug or a highball/Collins glass with crushed or cubed ice (about 1 cup).

Double-strain into glass

Using a Hawthorne strainer and (if available) a fine mesh strainer, pour the shaken mixture over the ice into the prepared glass. Double-straining removes large seeds and most basil fragments for a cleaner texture.

Top with ginger beer

Slowly top the cocktail with chilled ginger beer (about 4 oz). Gently stir once or twice with a bar spoon to combine without losing too much carbonation.

Add optional bitters

If desired, add 1 dash of orange or aromatic bitters on top to deepen the flavor profile.

Garnish with a fresh basil sprig tucked into the ice, a strawberry slice on the rim, and a lime wheel or wedge. Serve immediately with a straw or stirrer. Before sipping, gently slap the basil sprig between your palms to release additional aroma and place it on top of the drink.