The traditional Moscow Mule gets a summertime makeover with the addition of fresh strawberries and basil. The Strawberry Basil Moscow Mule is a light, refreshing, and slightly sweet summer cocktail – perfect for hot summer evenings.
Welcome to Farmers’ Market Week
Yesterday kicked off the start of Farmers’ Market Week, a week that highlights farmers and their role in supporting healthy communities and local economies. This week, 15 of my blogging friends are celebrating, highlighting recipes that use fresh ingredients available at most farmers’ markets. We’re sharing over 50 recipes with you this week. From drinks and desserts to entrees and sides, there’s something for everyone. It’s a great week to pick out your favorite recipe and support your local farmers’ market.
Check out some of the recipes we’re sharing today:
- Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
- Bhaingan Bharta from Magical Ingredients
- Cheddar Tomato Tart from Jen Around the World
- Easy 2 Ingredient Lemon Salt from Family Around the Table
- Easy Cowboy Caviar Recipe from Blogghetti
- Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
- Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
- Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
- Spinach Feta Quiche from Art of Natural Living
- Blackberry Cornmeal Cobbler from Palatable Pastime
- Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
- Chocolate Zucchini Bread from Jolene’s Recipe Journal
- Peach Liège Waffles from A Kitchen Hoor’s Adventures
- Peach Pecan Bars from Hezzi-D’s Books and Cooks
- White Chocolate Raspberry Scones from Red Cottage Chronicles
I’m kicking the week off with a cocktail – a summertime twist on a Moscow Mule. Moscow Mules are traditionally made with vodka, lime juice and ginger beer. I’m not going to lie, they’re not my favorite. But I LOVE seasonal twists on the classic drink – add fresh fruit/fruit juice or herbs and I’m there! I’m a big fan of a Cranberry Moscow Mule in fall, and could drink this Gin-Gin Mule (featuring gin instead of vodka, with a healthy helping of mint) all year round. But it’s summer and I need another fruity variety.
Enter this Strawberry Basil Moscow Mule. Crushed local strawberries and fresh basil – it’s light, refreshing and slightly sweet. It’s the perfect cocktail for hot summer evenings.
Recipe Notes for Strawberry Basil Moscow Mule:
- To Strain or Not to Strain? I opted to leave the crushed strawberries and basil in the cocktail. My girlfriends and I enjoyed eating the crushed berries after the cocktail was finished. If you prefer, mix crushed berries, basil, lime juice and vodka in a cocktail shaker. Shake with ice. Strain into an ice-filled cup and top with ginger beer.
- Fresh Berries: Fresh local berries are really best here, as they’re so much sweeter and juicier than those bought at the store. Strawberry season varies based on where you live, so my recommendation is to freeze some local strawberries to enjoy this recipe well beyond the local season. Just defrost before serving – and don’t throw out the juice! Crush defrosted strawberries in juice and use as directed.
- Make Ahead: Cocktail can be scaled and made a few hours ahead of time if serving for a crowd. Make as directed but reserve the ginger beer to add just before serving.
- Copper Cups: By no means mandatory but are the traditional way to serve a Moscow Mule. They’re a fun splurge or gift, and not terribly expensive (affiliate link).
Strawberry Basil Moscow Mule
The traditional Moscow Mule gets a summertime makeover with the addition of fresh strawberries and basil. The Strawberry Basil Moscow Mule is a light, refreshing, and slightly sweet summer cocktail - perfect for hot summer evenings.
- 5 fresh strawberries washed with stem removed
- 4-5 basil leaves washed, pat dry, stem removed
- 2 oz. good-quality vodka
- 3/4 oz. lime juice
- 2-3 oz. ginger beer
Add strawberries, basil, and vodka to the bottom of a copper Moscow Mule mug. Muddle to release juices from berries and basil. Stir in lime juice. Add ice to mug, filling about 3/4 the way. Top with ginger beer. Give a stir and serve immediately.
A Books n’ Cooks original.