What I'm Drinking: Strawberry-Basil Moscow Mule

Summer is not over yet! Let's toast to the remaining days of warm weather with this refreshing
Strawberry-Basil Moscow Mule.

The upcoming Labor Day weekend marks the unofficial end of Summer, and while I am not sad about settling into the fall season and unboxing my sweaters and scarves, we do have a few things left on our Summer Bucket List to cross off before autumn really settles in.

At the top of that list is going kayaking at one of our local lakes before the season is out. Given that the wild rice season starts soon, we may have to also add a canoeing excursion to our list, as harvesting rice is really a two-person job. We still have some wild rice on hand from a harvest a few years ago, but our supply is quickly dwindling. Plus harvesting our own rice is kind of a fun perk of living in the Northwoods.

And after a long day on the lake (or, okay, more likely just a few hours), what better refreshment is there to be had than a Strawberry-Basil Moscow Mule made with the season's freshest berries and herbs straight from the garden?

This recipe for a Strawberry-Basil Moscow Mule was inspired by a drink I had this summer at a local restaurant. The sweetness of the strawberries and the peppery flavor of the basil leaves make for an excellent pair with the ginger and lime flavors of a Moscow Mule.

Strawbery-Basil Moscow Mule
makes one cocktail

3 strawberries, rinsed and hulled
1 tablespoon chopped fresh basil (about 3 leaves)
1 ounce fresh lime juice (from 1 lime)
2 ounces vodka
ice
ginger beer
lime slice or whole strawberry, for garnish [optional]

Add the strawberries and chopped to the bottom of a copper mug. Use a muddler to release the juices. Add the lime juice and vodka to the mug, then fill with ice. Top with ginger beer. Garnish with a lime slice or strawberry if desired before serving.