Strawberry Moscow Mule
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
- 8 ounces fresh strawberries, capped, sliced
- 1/4 cup water
- 8 ounces fresh strawberries, capped, sliced
- 1 cup sugar
- 1 cup water
- 2 ounces vodka I like to use Cirrus vodka (made in Richmond Virginia) for this cocktail
- 1 ounce fresh lime juice
- Chilled ginger beer, to top
- Garnish: fresh strawberry, fresh mint or thyme sprig, lime wheel
To make strawberry puree: Place 8 ounces capped, sliced fresh strawberries in blender container. Add 1/4 cup water. Cover blender container and blend until strawberries are pureed. Add a little more water if needed to puree.
To make strawberry simple syrup: Place 8 ounces capped, sliced fresh strawberries in a saucepan. Add 1 cup sugar and 1 cup water. Cook and stir over medium heat until mixture starts to simmer. Reduce heat to medium low and cook, mashing strawberries with a fork, until strawberries are completely cooked and soft and mashed (about 5 minutes). Strain strawberry simple syrup through a fine mesh sieve into a bowl. Discard any leftover strawberry pieces that collect in the sieve.
To crush ice: Place ice in a large plastic bag. Seal, pushing out as much air from the bag as possible. Wrap bag in a kitchen towel. Take wrapped bag outside on the sidewalk (or non-breakable surface). Use the smooth side of a meat tenderizer to beat the wrapped bag to crush the ice.
To make cocktail: Fill chilled copper mug half way with crushed ice. Add 2 ounces vodka, 2 ounces strawberry puree, 4 ounces strawberry simple syrup, 1 ounce lime juice and stir.
Top cocktail with chilled ginger beer.
Garnish with fresh strawberry, mint or thyme sprig and lime wheel.
