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.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Hibiscus Berry Aperol Moscow Mule Cocktail Recipe
For the Hibiscus Berry Syrup:
- 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
For the cocktail:
- 1 1/2 ounces vodka
- 3/4 ounce Hibisicus Berry syrup
- 1/2 ounce Aperol
- 1 1/2 ounces chilled ginger beer
- 1 medium lime for serving
- 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.
- 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.
- 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.