We just can't get enough of those Rutiz Farms strawberries. Our latest creations are vegan buckwheat strawberry pancakes, strawberry-lemon balm muffins, and I tried to recreate my favorite cocktail that the SLO restaurant Novo used to serve. Check it out!
Strawberry-Basil Cooler
1/3 cup crushed strawberries
6 basil leaves, chopped
3 tablespoons (1.5 ounces) vodka
1 teaspoon agave syrup or simple syrup (or taste)
ice
sparkling water
Crush the strawberries and basil leaves together with a pestle, fork, or spoon. The strawberries should still be chunky. Pour into a tall glass. Stir in the the vodka and sweetener. Fill the glass almost full with ice cubes. Pour sparkling water over to fill the glass. Stir well. Taste and adjust sweetener if necessary.
Serves 1
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