Strawberry Basil Mule Recipe
Wheatley Vodka, strawberry purée, Fever-Tree Ginger Beer, basil, fresh lime juice
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Ingredients
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Cocktail Base
Add-ins & Garnish
Method
Prepare Strawberry Purée (if not using store-bought)
Make purée
Hull and quarter 4–5 medium ripe strawberries (about 4 oz). Place in a small blender or food processor with a splash (about 1 tsp) of water if needed and blitz until smooth. Strain through a fine mesh sieve into a small bowl to remove seeds. Yield: about 1 oz purée. Chill briefly if warm.
Build the Cocktail
Muddle basil
In a shaker, place 5 fresh basil leaves and the strawberry purée. Use a muddler (or the back of a spoon) to gently bruise the basil with the purée to release aromatics. Avoid over-muddling to prevent bitterness.
Add spirits and citrus
Add 2 oz Wheatley Vodka and 0.75 oz fresh lime juice to the shaker. Add a generous handful of ice (about 6–8 medium cubes).
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is very cold and the mixture is well combined and slightly frothy from the purée.
Prepare serving glass
Fill a mule mug or highball glass with crushed ice (about 1 cup). Place one reserved basil leaf among the ice if desired to infuse aroma.
Strain and top
Double-strain the shaken mixture (through a cocktail strainer and a fine mesh sieve) over the crushed ice to remove basil bits and any strawberry solids. Top with 4 oz Fever-Tree Ginger Beer, pouring gently to preserve effervescence.
Garnish & finish
Give the drink a gentle stir once with a bar spoon to integrate ginger beer. Slap the remaining basil leaf between your palms to release its aroma and tuck it into the glass as garnish along with a lime wheel and optional strawberry slice on the rim.