Dress up the mule with a kick of flavor from a hibiscus ginger simple syrup along with grapefruit and cardamom bitters. Add a little lime and bourbon, top with ginger beer and you have a perfect build-in-the-glass cocktail with a vibrant color.
**Hibiscus ginger simple: Heat 1 cup of water to a boil and add ½ tablespoon dried hibiscus flowers. Steep for 8 minutes as you would an herbal tea. Strain, and add to a small saucepan. Add 1 cup of sugar and 2 inches of minced, peeled ginger root. Bring to a boil and simmer for about 5 minutes. Turn off the heat and let steep for 30-45 min. Strain and refrigerate. Store in the fridge for 2 to 4 weeks.
Keyword apple bitters, bourbon, ginger, grapefruit, hibiscus, mule