My 48 hours in Aspen was a whirlwind -- filled with the requisite town tour, lunch at White House Tavern, a hike through the Aspen trees, and a visit to the local distiller, Woody Creek. For the networking event I was a part of, I was asked to create a custom cocktail so I felt it fitting to make this twist on a Moscow Mule because it is a total conversation starter and came up with this Strawberry Moscow Mule.
The key is to infuse the vodka with strawberries, which gives the drink this floral berry flavor and imbues the whole cocktail with that gorgeous red shade. I mean, that color is amazing, isn't it? It reminds me of the perfect red of that Chanel lip gloss I used to save up for in high school when I was in my 40s glam stage. This Strawberry Moscow Mule Cocktail is one of those drinks that comes across girly and flirty but is a balance of not too sweet yet not too strong. It's the perfect drink to beat the heat and guaranteed to break the ice.
hulled and quartered
For the strawberry vodka: Combine vodka and berries in a glass jar, cover, and shake, and let sit at room temperature at least 12 hours and up to 72 hours. Taste the vodka every 12 hours -- when it's as strawberry flavored as you like, strain through a fines mesh seive, discard berries, and keep the vodka.
The strawberry vodka will stay up to 1 month when stored in the freezer in an airtight container.
For one cocktail: Add leaves from 1 mint sprig, lime juice, and agave in a cocktail shaker and use a wooden spoon or muddler to break up the mint. Add enough ice to fill the shaker halfway, add 1 1/2 ounces of the strawberry vodka, close and shake for 15 to 20 seconds.
The sweetness and spiciness of the type of ginger beer you use may require you to use more or less lime or agave to balance the cocktail. For this cocktail, I prefer Fever Creek, Bundaberg, or Fentimans.
Strain mixture into a highball glass filled halfway with ice and 1 sliced strawberry, top with ginger beer, garnish with remaining mint sprig and lime wheel and serve.