Hibiscus Berry Aperol Moscow Mule Cocktails

Hibiscus Berry Aperol Moscow Mule Cocktails

This cocktail is inspired by this Hibiscus Rum Buck from my friends over at Honestly Yum

Hibiscus Berry Aperol Moscow Mule Cocktails | http://saltandwind.com Summer just might be my favorite season for cocktails. Maybe it’s all the days in the sun, that it’s wedding season, or that there’s always...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
5 minutes
Total Time
20 minutes
Yield
1 drink // 1 cup syrup
Servings
1
Season
Hibiscus Berry Aperol Moscow Mule Cocktails | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
10
Hands-On Time
5 minutes
Total Time
20 minutes
Yield
1 drink // 1 cup syrup
Servings
1
Hibiscus Berry Aperol Moscow Mule Cocktails | http://saltandwind.com

Summer just might be my favorite season for cocktails. Maybe it’s all the days in the sun, that it’s wedding season, or that there’s always something to toast, but I’ve been mixing drinks up a lot lately. My latest creation is this Hibiscus Berry Aperol Moscow Mule, inspired by this Hibiscus Rum Buck from my friends over at Honestly Yum!

You know I’m a sucker for ginger beer cocktails and hibiscus just might be my favorite flavor of aguas frescas when I’m at my local taqueria. So, this Hibiscus Berry Aperol Moscow Mule combines a little of those both. But, you know how I like my cocktails with a slight edge, so I added in some Aperol for a little something something.

Ingredients

  • 1 1/2 cups raspberries or blackberries

    about 6 ounces

  • 1 cup water
  • 1/3 cup unrefined cane sugar
  • 1/2 ounce hibiscus leaves or tea

    about 4 tea bags

  • 1 1/2 ounces vodka
  • 3/4 ounce Hibisicus Berry syrup
  • 1/2 ounce Aperol
  • ice
  • 1 1/2 ounces chilled ginger beer
  • 1 medium Lime

    for serving

Instructions

For the Hibiscus Berry Syrup: Combine the berries, water, and sugar in a small saucepan, use the back of a spoon to mash up the berries, and bring to a boil over high heat.

Tip

If you live near a Latin market, you can buy dried hibiscus flowers in bulk; otherwise, this Passion Tea is a great substitute.

Once the mixture boils, remove from heat and let steep until berry flavors come through, about 10 minutes. Add the tea and steep for 5 to 7 minutes, until the tart hibiscus flavor is apparent. Strain and press on the berry mixture to release juices. Set aside to cool slightly before using.

Tip

The syrup can be made up to one month ahead -- store refrigerated in an airtight container.

For the cocktail: Use a channel knife to remove some of the lime peel then twist into a spiral twist. Cut the other half of the lime into very thin slices. Add a few ice cubes to a Tom Collins or other tall, narrow glass then add vodka, Aperol, Hibiscus Berry Syrup, and a few lime slices. Top with ginger beer, stir, and garnish with a lime twist, if using, and serve.

Tip

A Channel Knife will make easy work of making a lime twist so make sure to invest in a good one and keep it sharp!

Footnotes

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P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/198-hibiscus-berry-aperol-moscow-mule

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