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Raspberry and Basil Mule

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Raspberry and Basil Mule

The perfect raspberry and basil mule recipe with a picture and simple step-by-step instructions.

  • 18 Pc. Raspberries
  • 3 Pc. Sprigs of basil
  • 250 ml Lemon juice
  • 200 ml Sugar syrup
  • 160 ml Vodka
  • 180 ml Ginger Beer
  • Ice cube bags
  1. Put the raspberries in the egg cube form, fill with water and leave to freeze overnight. Wash the basil, shake dry and pluck the leaves from the stalks. Distribute the raspberry ice cubes and the plucked basil leaves over the glasses. Mix together the lemon juice, syrup and vodka and distribute between the glasses so that 30 ml of ginger beer per glass still fits. Garnish as desired.
Dinner
European
raspberry and basil mule

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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