Hibiscus-Berry Mule Recipe

Winter for me is long and full of dark beer. By the time spring has sprung I’m ready for anything fruity and floral. This bold, red variation has a floral sweetness that drives away the deepest of winter blues.
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  • 5 oz. Q Mixers Ginger Beer
  • 1.5 oz. vodka
  • ¾ oz Hibiscus-Berry Syrup
  • ½ oz lime juice
  • hibiscus flowers

For the hibiscus-berry syrup:

  • 1 cup mixed berries fresh or frozen (I used raspberries and blackberries)
  • 1 cup hot water
  • ¾ cup white sugar
  • 4 Hibiscus-flavored tea bags or about ½ ounce dried hibiscus flowers


To make the Hibiscus-Berry Syrup:

  • Add hibiscus tea to hot water in a saucepan and steep for 5-10 minutes, until the color is a deep red
  • Remove hibiscus tea bags
  • Add remaining ingredients to a saucepan and mix well.
  • Bring to a gentle boil, stirring & using a fork to help break up the berries.
  • Once the mixture comes to a boil, turn to low heat for 5-10 minutes, stirring regularly until berries are completely integrated.
  • Cool to room temperature then strain into a glass container.

To make the cocktail:

  • Combine the hibiscus-berry syrup, lime juice, and vodka in a cocktail shaker filled with ice, shake well.
  • Strain the hibiscus-vodka mixture into a copper mug  filled with ice
  • Pour ginger beer over the vodka mixture until the mug is full
  • Garnish with edible flowers.