Equations {And Raspberry Mules}

Today, two stories combine into one great recipe.

Raspberry-Mules.jpg

Story 1:

I made enchiladas for Dan’s birthday last year.

Enchiladas + a golden birthday = a fun cocktail needs to be served with dinner.

We made Moscow Mules and it quickly became our “go-to” cocktail when we wanted something beyond wine or beer.

Moscow Mules = Lime juice + ginger beer + vodka + ice

Story 2:

When we were planting our vegetable garden this year, we took a trip (okay, several trips) to the hardware and garden store for mulch, compost and seeds. And some basil plants. If I haven’t mentioned it before, I have a bit of a basil problem.

Julie + basil = Trouble. And lots of deliciousness.

Anyways. While looking through the basil plants at the garden store (shocker), I came across some lime basil. I’d heard of lemon basil, but never lime. I rubbed one leaf between my fingers, and found that the plant smelled just like limes. But it was basil! Even though I had no idea how I was going to use lime basil, I brought home a plant anyways. It was just too fun not too.

Note: The leaves taste more like lime than basil as well.

RaspBasil.jpg

Story 1 + Story 2 = my newest summer cocktail, Raspberry Mules. Instead of lime juice, I used lime basil, muddled with some fresh raspberries.

Raspberries + lime basil + ginger ale + vodka = a fruity (but not too sweet) cocktail, perfect for a summer evening out on the deck.

Raspberry-Mules-2.jpg

Raspberry Mules

Prep Time: 40 minutes

40 minutes

Yield: 3-4

Raspberry Mules

Ingredients

  • 1/3 cup fresh red raspberries
  • 1/4 cup lime basil leaves (may substitute with 2 tablespoons lime juice), plus more for garnishing
  • 3/4 cup vodka
  • 2 1/2 -3 cups ginger ale, depending on how strong you'd like it

Instructions

  1. With a mortar and pestle, grind the raspberries and lime basil together until the leaves are completely crushed.
  2. Transfer the raspberries to a large Mason jar or pitcher, and cover with the vodka and ginger ale. Cover and shake (or stir), then refrigerate for 20-30 minutes.
  3. Using a fine sieve or piece of cheesecloth, strain the liquid, pressing on the solids with a wooden spoon to squeeze out the juice. Discard the solids, and serve the Raspberry Mules over ice, garnished with more lime basil or a lime wedge.
http://www.savvyeat.com/equations-and-raspberry-mules/

Comments

  1. says

    YUM! I too have a basil obsession. To make sure I had enough for the summer I planted 8 basil plants in the spring….. Now I’ve got more basil than I know what to do with! I actually have some in little jars around my house just for decoration haha.

    • Julie @savvyeats says

      I have another pink summer drink going up later today that is non-alcoholic… it can be your drink for this summer :)

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