Inspired by our Oregon roots, our Marionberry Basil Mule is a berry-filled take on a classic Moscow Mule, both sweet and herbal with a refreshing ginger kick. Shake up this cocktail for a summer treat when the temperatures start to rise.
¾ oz Wheyward Spirit
½ oz Marionberry-Basil Syrup*
½ oz Fresh Lime Juice
1 oz Ginger Beer (We like Fever-Tree's Ginger Beer)
Splash soda water
*Garnish* basil tree
Add the first three ingredients to a mixing tin. Add ice, shake and double strain into a copper mug (or another 12 ounce glass). Add fresh ice and top with ginger beer and soda. Garnish with basil leaves.
*Marionberry Basil Syrup:
12oz. Frozen marionberries (or blackberries)
1 bunch basil, torn
¾ oz sugar
⅓ cup water
Combine all ingredients in a saucepan over medium heat. Cook down, mashing berries, until syrup consistency, 15-20 min, let cool. Fine strain, store in the refrigerator in an airtight jar/bottle.
Inspired by our Oregon roots, our Marionberry Basil Mule is a berry-filled take on a classic Moscow Mule, both sweet and herbal with a refreshing ginger kick. Shake up this cocktail for a summer treat when the temperatures start to rise.
¾ oz Wheyward Spirit
½ oz Marionberry-Basil Syrup*
½ oz Fresh Lime Juice
1 oz Ginger Beer (We like Fever-Tree's Ginger Beer)
Splash soda water
*Garnish* basil tree
Add the first three ingredients to a mixing tin. Add ice, shake and double strain into a copper mug (or another 12 ounce glass). Add fresh ice and top with ginger beer and soda. Garnish with basil leaves.
*Marionberry Basil Syrup:
12oz. Frozen marionberries (or blackberries)
1 bunch basil, torn
¾ oz sugar
⅓ cup water
Combine all ingredients in a saucepan over medium heat. Cook down, mashing berries, until syrup consistency, 15-20 min, let cool. Fine strain, store in the refrigerator in an airtight jar/bottle.
