Crafted by: Joshua Suchan, Proprietor at Ice and Alchemy, Bar Design and Beverage Program Consulting, Los Angeles, CA.
- 2 ounces dried hibiscus bud infused vodka (see recipe, page 00)
- 1/4 ounce Giffard Vanille de Madagascar
- 1/2 ounce lemon juice
- 2 dashes orange bitters
- Ginger beer
- Fresh mint, for garnish
- In a shaker, combine all ingredients, except the ginger beer.
- Shake and strain into a copper mug filled with cubed ice.
- Top up the mug with ginger beer.
- Garnish with a lemon wedge and a bouquet of fresh mint.
Hibiscus Bud-Infused Vodka:
To 1 liter of vodka, add 2 cups of whole, dried hibiscus flowers (or 1 cup if using cut, dried hibiscus flowers). Let infuse for 30 minutes. Strain the infused vodka into a clean bottle.
I have always appreciated the simplicity of the Moscow Mule. Its rise to popularity, both in the 1940s and again today, can be contributed to its combination of straightforward ingredients. When creating my mules, I like to find engaging flavor affinities while maintaining the simplicity of the original recipe. The goal is to intrigue and refresh any palate, ranging from novice to advanced. The Wandering Mule satisfies all of these elements, and also brings a vivid red color to the table.