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 and my latest creation is this Hibiscus Berry Aperol Moscow Mule.
11/2 cupsraspberries or blackberriesabout 6 ounces
1cupwater
1/3cupunrefined cane sugar
1/2ouncehibiscus leaves or teaabout 4 tea bags
For the cocktail:
11/2 ouncesvodka
3/4ounceHibisicus Berry syrup
1/2ounceAperol
Ice
11/2 ounceschilled ginger beer
1mediumlimefor 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.
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.