There is a new favourite cocktail around here. Yeap, the argument settling, friendship remaking, evening saving hibiscus Moscow mule.
Let me rewind for a moment. So, this was a bit topical. Had some people over, just after the Brexit vote. And I’ve got both pro and anti-friends. And I hadn’t realized quite the depth of feeling that had been involved.
Anyway, one person came in (let’s call him Bob) with a bottle of vodka, shouting “let’s celebrate! Freedom from the tyranny of the Eurocrats!” Which made my friend (let’s call him Pete) seethe, and start getting seriously cross. It looked like the whole evening was going to be ruined by two people repeating hackneyed certainties when in the middle of it all, Pete asked about a drink. Which made Bob produce his vodka, and say that to keep going he needed a Moscow mule or something like that.
Long story cut short – they actually made up, whilst going through my cupboard searching for the perfect cocktail ingredients, and finding some hibiscus syrup in the fridge. Yeap quarrel over, and calmness reigned over a hibiscus Moscow mule.
This hibiscus cocktail is really perfect for the Christmas holidays. It is refreshing, has some of my favourite things like hibiscus and ginger beer along with a splash of Christmas colour. You can easily add more alcohol if you prefer a bit more of a kick.
Here is how to make a hibiscus mule. I hope you try it and enjoy every mouthful.
West African flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
- 75 ml (2.6oz) ginger beer with lime
- 45 ml (1.5oz) 45ml vodka
- 15 ml (0.5oz) 15ml Hibiscus syrup
- 15 ml (0.5oz) 15ml lemon juice
- Ice cubes
- Lemon slices
- 110 g (3.5oz) 110g sugar
- 125 ml (4.3oz) 125ml water
- 1 tablespoons dried hibiscus flowers
- Add the ginger beer, vodka, hibiscus syrup, and lemon juice with some ice into a cocktail shaker. Shake the mixture and decant into a glass. Top with extra ice and some hibiscus flower or lemon slices if desired
- Combine the sugar, water and hibiscus in a small saucepan and simmer, stirring occasionally until the sugar is dissolved. Allow the mixture to cool, strain out the hibiscus and pour into a container. You can refrigerate this for a week.