Dickies Strawberry Ginger Beer Recipe

Muddle

Place the quartered strawberries and grated ginger in the bottom of a cocktail shaker or mixing glass. Add the simple syrup and fresh lime juice.

Use a muddler (or the back of a spoon) to firmly muddle the strawberries and ginger until the berries are broken down and the mixture is fragrant and slightly pulpy (about 20–30 seconds). This releases juices and distributes the ginger flavor.

Optional: If you prefer a smoother base, strain the muddled mixture through a fine mesh sieve into a small bowl, pressing on solids to extract liquid, then discard solids and reserve the liquid. If you prefer more texture, skip straining.

If you strained the base, add 1.5–2 oz of the strawberry-ginger liquid to a shaker. If you did not strain, add roughly 2 oz of the muddled mixture (including some pulp) to the shaker.

Add the rum (or vodka) to the shaker. Add a handful of ice (about 3/4 to 1 cup). Cap the shaker and shake vigorously for 8–10 seconds to chill and slightly dilute the mixture.

Fill a highball or Collins glass with fresh ice. Strain the shaken mixture into the prepared glass (use a fine strainer if you want to catch pulp).

Top with 4 oz chilled ginger beer. If you want a slightly lighter finish, add 1 oz club soda. Gently stir once or twice with a bar spoon to combine, taking care not to flatten the ginger beer's bubbles.

Taste and adjust: if you want it sweeter, add a dash more simple syrup; if you want more brightness, squeeze in a little extra lime.

Garnish with a strawberry slice on the rim, a lime wheel, and a sprig of mint tucked into the top of the drink.

Serve immediately with a straw or cocktail stirrer. Enjoy chilled.