Crowe’s Kitchen · Berry & basil
Strawberry Basil Boardwalk
Lime brightens strawberry sweetness, and basil brings a peppery green aroma to the mango base. Muddled berries lend the spritz a warm pink tint and a little fruit texture, while a whole basil leaf keeps the garnish simple.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
Jump to the recipeIngredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- ¼ cup hulled, chopped strawberries
- ½ fl oz fresh lime juice (1 Tbsp)
- 3 fresh basil leaves, divided
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Muddle the strawberries and lime juice in the glass until the berries release their juice.
- 2
Add 2 basil leaves, press them gently once or twice, and add the ice.
- 3
Pour in the chilled BEA Mango Mimosa last and stir gently to combine.
- 4
Place the remaining basil leaf on top and serve immediately.
The finishing touch
Press the basil only after breaking down the berries to avoid shredding the leaves.
Serve alongside: Caprese skewers
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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