Cocktail Recipe: Midtown Mule

Photo by Elizabeth Gelineau

For a refreshing mocktail version, replace the alcohol with crushed raspberries or fresh raspberry syrup. The strong ginger flavor is a nice change from often overly sweet mocktails.

1/4 cup vodka
2 tablespoons Chambord Liqueur
1/2 cup pineapple juice
2 basil leaves
1 bottle Reed’s Extra Strong Ginger Beer
dash of Angostura Bitters
lime slice for garnish

Fill a Copper Mule Mug or tumbler with ice. Add the vodka, Chambord and pineapple juice. Crush the basil leaves between your fingers to release the aromas and add to the glass. Top with ginger beer. Give the drink a quick stir and finish with a few drops of bitters and a lime slice. Makes 1 serving

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