I’m sharing the recipe for this refreshingly sweet Peach Basil Moscow Mule & dishing about my best gal pal.
Peach Basil Moscow Mule
Thanks to Powell & Mahoney Craft Cocktail Mixers and Stateside Vodka for providing the product for this post and the event!
So, I have a best friend named, Amanda. She wakes up every day (at the crack of dawn, I might add) and it’s immediately go-time. She takes care of her two pups, showers, picks out her clothes, puts on her makeup and blows out her hair, steeling herself to take on the world, because she basically does, every day. Before she leaves, she grabs her mug of coffee and sips it in the quiet at her desk before the crazy rushes in.
You see, this best friend of mine has devoted her life to others. She’s a teacher. And those that she teaches aren’t necessarily blessed with the supportive familial situations that she and I grew up with or they don’t have the capacity to cope with the curves life brings us, or learn at the frequency that some children do. So, she not only teaches them how to comprehend equations and read novels, but she teaches them how to cope with life and join our society. My point – you think you’ve had a taxing day until you’ve talked to her.
A few weeks ago, she got up, completed her routine, and devoted her day entirely to me. I had the opportunity to have a booth at The Elmwood Park Zoo’s Beast of a Feast a few weeks ago; this is an event dedicated to raising funds for the community and restaurants & chefs come together to provide tastings and sips of their awesome creations. Seeing that I’m not a chef and I don’t have a restaurant or team, I needed a little help serving cocktails to 1,400 people.
This is the recipe for the Peach Basil Moscow Mules that we served at the event where Amanda so graciously dedicated her entire day to pouring, mixing, filling ice, event planning… the list goes on. Sometimes, in this life, we’re blessed to be around people that are selfless, devoted, and incredibly supportive, just like Amanda. This recipe is absolutely dedicated to her and all of the things she does for me & others. Oh, and it’s also pretty darn good, too.
Let’s get to it!
WHAT YOU’LL NEED (increments below in the printout):
Vodka – I used Stateside Vodka
Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)
Ginger beer – I used Powell & Mahoney Ginger Beer
WHAT YOU’LL DO:
To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.
T0 make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!
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- For the basil syrup (you'll have leftovers):
- 8 basil leaves
- ½ c. sugar
- ½ c. water
- For the mule:
- 2 oz. vodka - I used Stateside Vodka
- 1.5 oz. Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)
- 0.5 oz basil syrup (1 Tbsp.)
- 8 oz. ginger beer - I used Powell & Mahoney Ginger Beer
- To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.
- To make the mule - fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!