Ingredients
| Ingredient Amount | Ingredient Name |
|---|---|
| 1 ½ oz. | Pau Maui Vodka |
| ½ oz. | Aperol |
| 1 ½ oz. | Chilled Ginger Beer |
| ¾ oz. | Hibiscus Berry Syrup |
| 1 cup | Water |
| ⅓ cup | Unrefined Cane Sugar |
| 1 ½ cup | Raspberries or Blackberries |
| ½ oz. | Hibiscus Leaves or 4 Tea Bags |
| Ice |
Tools Of The Trade
- Saucepan
- Spoon
- Channel Knife
- Jigger
- Strainer
- Collins Glass
Recipe
- 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.
