Today, two stories combine into one great recipe.
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
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.
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.