Crafted by: Scott Kunkler, Bartender TBC, Montage Laguna Beach, CA.
- 1 1/2 ounces Ketel One vodka, basil infused (Basil Fast Fusion/iSi, recipe see page 00)
- 1/2 ounce fresh lime juice
- 2 ounces smoked peach nectar (recipe page 00)
- 1 1/2 ounces Q ginger beer
- Grilled white peaches and fresh basil, for garnish
- Combine basil infused vodka, fresh lime juice, and peach nectar with a half scoop of ice.
- Shake vigorously for five seconds then strain into a Moscow Copper Co. mug, three-quarters filled with cubed ice.
- Top with Q ginger beer. Finish by layering a 1/4 scoop of crushed ice on top and garnishing with grilled white peaches and fresh basil.
Smoked Peach Nectar:
Place 15 pounds of peaches, deseeded and cubed into one inch pieces, and half a cup superfine sugar, in a double boiler for four hours. Cool in an ice bath, then hickory smoke using a smoke gun.
Basil Infused Vodka:
Add 12 oz. Ketel One vodka and six basil leaves into an iSi soda siphon, nitrous whip, allow to rest for one minute, nitrous whip again, stand for one minute, then shake vigorously. Expel gas into shaker tin, unscrew and conical strain the basil from the vodka. If you don’t have a soda siphon, this basil vodka can also be made through infusion. Simply combine a bunch of basil, washed and dried, and a liter of Ketel One vodka in a glass container. Store in a cool dark place, stirring occasionally, for three days, then conical strain the basil from the vodka.
There are two correlations behind the name. The first is obvious — on the nose, peaches, basil and smoke ring throughout, making one’s mind drift to thoughts of summertime. The second is the Tennesee Williams play of the same name, Summer and Smoke, which involves the sensual and spiritual evolution of a minister’s daughter as she blossoms into a woman. I believe the Moscow Mule cocktail mirrors the same journey, in that it has grown sensually and spiritually, and at last has found its place, where it always should have been.