Up your hibiscus tea recipe with a Moscow Mule flavored with homemade hibiscus simple syrup.
1/4 cup Barritts Ginger Beer
3 tbsp vodka
1/4 cup hibiscus syrup (recipe below)
1-2 tbsp lemon juice
For the Hibiscus Syrup:
1/2 cup sugar
1/2 cup water
1/4 cup hibiscus flowers (or more for a darker syrup)
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.
Add extra ice and garnish with dried hibiscus flowers or lemon slices, if desired.
Combine the sugar, water and hibiscus flowers in a small saucepan and simmer, stirring occasionally until the sugar is disolved.
Allow the mixture to cool, strain out the hibiscus and pour into a container.
Store the hibiscus syrup in the refrigerator for up to a week.