Sunny Slope Nectarine Mule Recipe

Muddle and Build

In a cocktail shaker or mixing glass, add 6 fresh basil leaves, 0.75 oz fresh lime juice and 0.5 oz simple syrup. Gently muddle the basil about 6–8 times — press to release aromatic oils but avoid shredding into tiny pieces. This creates a bright herbal base without bitterness.

Combine with Spirits

Add 2 oz nectarine vodka to the shaker with the muddled basil mixture. Fill the shaker with ice (about 3/4 full). Shake vigorously for 8–10 seconds to chill and lightly dilute, briefly aerating the herb-scented liquid.

Prepare Glass

Fill a copper mule mug (or highball glass) with about 1 cup cracked or cubed ice. If desired, run a nectarine slice around the rim and add it into the glass for extra aroma.

Strain and Top

Double-strain the shaken cocktail into the prepared mug to keep basil fragments out (use a fine mesh strainer over the shaker strainer). Top with 4 oz chilled ginger beer. If using, add 1 dash of peach bitters and gently stir once or twice to combine — avoid over-stirring which mutes the ginger beer's fizz.

Garnish and Serve

Finish with a lime wheel and a fresh basil sprig tucked into the drink. Float an additional nectarine slice on top or spear it on the rim. Serve immediately with a short stirring spoon or straw so the guest can re-mix as the ice melts.

Notes

Adjust sweetness by increasing or decreasing the simple syrup (±0.25 oz). For a more pronounced nectarine flavor, muddle a small dice of ripe nectarine (about 6–8 g) with the basil and lime before adding vodka. To batch, multiply all ingredients by the number of servings and hold ginger beer separate until serving to preserve carbonation.