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Pau Maui Hibiscus Berry Moscow Mule

If you love ginger beer cocktails and hibiscus, then you've found your new favorite drink, Pau Maui's Hibiscus Berry Moscow Mule!


Pau Maui - Hibiscus Berry Moscow Mule Video

Ingredients

1½ 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
1½ cups Raspberries or blackberries
½ oz. Hibiscus leaves or 4 tea bags
  Ice
  Lime wedge to garnish

Recipe

  1. 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.
  2. Once the mixture boils, remove from heat and let steep until berry flavors come through, about 10 minutes.
  3. 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.
  4. Set aside to cool slightly before using.
  5. For the cocktail, use a channel knife to remove some of the lime peel then twist into a spiral twist.
  6. Cut the other half of the lime into very thin slices.
  7. 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.
  8. Top with ginger beer, stir, and garnish with a lime twist, if using, and serve.
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