photographed by heather kinkel
This fun and refreshing tequila-based cocktail was created by Arizona mixologist Colton Brock. See how he served it during a backyard fiesta in the full story here.
Dolled Up Mule
Serves 1
Dolled Up Mule
Categories
Ingredients
2 oz blanco tequila
1 oz Urbano Hibiscus Grenadine*
1 oz fresh lemon juice
2 oz ginger beer
Instructions
Serve over crushed ice in a 14 oz collins glass and garnish with hibiscus and lemon zest.
*Urbano Hibiscus Grenadine
Ingredients
1 cup water
1 cup sugar
1 cup dried hibiscus
1 mexican cinnamon stick
2 whole clove
1 tspn orange flower water
Instructions
In dry sauce pan, toast cinnamon and clove and add water, sugar and hibiscus.
Heat until sugar is dissolved and simmer for 10 minutes.
Let cool and stir in orange flower water.
Fine strain out all solids and store in air tight container.
This twist on the traditional mule looks so delicious! I love how you made your own grenadine! The presentation is beautiful too!