So, two weeks ago Rich and I made the peach basil collins, which, if you haven’t tried yet, you’re seriously missing out – but this week, we’re taking the same flavor profiles and turning it into a peach basil moscow mule. Even though they are both using the same vinegar, they are two completely different drinks – the collins is a sweet, smooth drink, while the mule is spicy and has got a real fun kick to it. If you’re a basil lover like Rich and me, then you’ve just got to try it.
I absolutely love moscow mules – and part of that reason is because of the copper mugs. They keep everything so chilly that the drinks are good to the last sip, even when it’s blazing hot outside. I think the copper mugs are completely worth the splurge, but if you don’t have them a short glass will work just as well. Equally important, is the ginger beer. When Rich and I made these, we made a special trip to Fresh Market to pick up Blenheim Ginger Ale, and I’m already hooked. We used the Blenheim red cap which is spicy and bold and absolutely fantastic (and, not to mention local!) – but, if you can’t take the heat, try the gold cap.
- 1 1/2 oz vodka
- 1 oz peach basil vinegar
- 1/2 oz lemon juice
- 1/2 oz basil simple syrup (use this recipe, but sub basil for the rosemary)
- Blenheim ginger ale, to top
- Fill moscow mule cup with ice. Pour in vodka, peach basil vinegar, lemon juice, and simple syrup. Stir well and top with Blenheim ginger ale. Serve immediately.