Farmer’s Daughter Strawberry Cocktail Recipe With Basil

Warm summer nights were made to be enjoyed with cocktails, and this Strawberry Cocktail With Basil is utterly refreshing and completely delicious.

Packed with fresh strawberries and basil, the Farmer’s Daughter Strawberry Cocktail is a summertime favorite! Mix up a big batch or make them one at a time. Since I’m a farmer’s daughter myself, is it any wonder this strawberry cocktail is one of my favorites?

farmers daughter strawberry cocktail recipeThere’s nothing like a cool cocktail on a long summer night, right? Especially one that makes the best of summer produce. I love the combination of strawberries and basil – I’ll often toss them with some mixed greens and chicken for a quick lunch, and I add basil to my fruit salads in the summer. I usually make a double batch of the syrup and pop it in the fridge so I have plenty for cocktails and drizzling on waffles, ice cream or fruit too.

Wondering about gluten in vodka? Get the answers here.

 

Farmer's Daughter Strawberry Cocktail Recipe With Basil

Warm summer nights were made to be enjoyed with cocktails, and this Strawberry Cocktail With Basil is utterly refreshing and completely delicious.
Course: Drinks
Cuisine: American
Keyword: cocktail recipes, gluten-free cocktail recipes, strawberry cocktail, summer cocktail recipes
Servings: 1 cocktail
Author: K.C. Cornwell

Ingredients

  • 2 oz. Strawberry Basil Simple Syrup (recipe below)
  • 1 oz. Vodka
  • 1-2 tablespoons diced strawberries & fresh basil
  • Club soda to fill
  • strawberry slice and basil leaf for garnish

Strawberry Basil Syrup

  • 2 cups water
  • 4-6 strawberries, sliced
  • 5-7 basil leaves
  • 1 1/2 cups sugar

Instructions

  • In a small sauce pot add water and sugar and bring to boil. Add strawberries and basil, simmer for 10 minutes. Cool and strain.
  • Fill a pint glass or mason jar with ice, add syrup, vodka, fruit and club soda, and give it a quick stir or two. Garnish the glass, pop in a straw, sip and savor.

Notes:

photo by Katie Roletto from our days at Love With Food