Hibiscus Mule Cocktail

Course: Drinks

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: drink

Calories: 200kcal

Author: Jazzmine Woodard

Sweet and floral Moscow mule variation made with hibiscus syrup

Print Recipe

Equipment

1 jigger or shot glass
1 bar spoon or regular table spoon
1 copper mug or highball glass

Ingredients

¾ cup ice
1 ½ ounce vodka
¾ ounce hibiscus syrup
½ ounce fresh lime juice
4 ounces ginger beer
1 lime slice optional garnish

Instructions

Fill cup about ¾ full with ice. Add in vodka, hibiscus syrup, and lime juice then top up with ginger beer. Stir gently to combine and garnish with slice of lime, if desired. Serve cold.

Notes

Making the Hibiscus Simple Syrup

Add 1 ½ cup water, 1 ½ cup brown sugar, 1 cup dried hibiscus, 2 inches fresh ginger, 1 cinnamon stick, and 2 whole cloves to a small saucepan over medium heat.
Stir until brown sugar dissolves then bring to a boil.
Reduce heat to low and simmer for about 10 minutes then turn off heat and allow syrup to cool before straining out solid ingredients. Makes about 24 servings.

Preparation

I recommend making this drink no more than 15 minutes ahead of the time to maintain the effervescence of the ginger beer and keep the ice from melting, especially if using pebble ice.

To make pitcher mules, combine six ounces of vodka, three ounces of hibiscus syrup, four ounces of lime juice, and 16 ounces of ginger beer and stir to combine. Serves four.

Bar Tool Substitutions

You can use a jigger to measure the liquid ingredients or a standard shot glass, which holds the same volume as the large end of the jigger. And if you don't have a bar spoon, just use a regular table spoon or butter knife and a gentle hand.

Serving

Moscow mules (which actually originated in America, not Russia!) are traditionally served in copper mugs to keep them icy cold. And this presentation is top notch but you could also serve in a julep cup or even a regular old rocks glass.

Nutrition