Hibiscus Berry Moscow Mule

Instructions

• 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.