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+ servings
Hibiscus Ginger Mule in a tall glass with flower and mint garnish

Hibiscus Ginger Kentucky Mule

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
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.
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Course Drinks
Cuisine Bourbon Cocktail
Servings 1


  • 1 ½ oz bourbon – 100 proof
  • ½ oz hibiscus ginger simple syrup
  • ½ oz lime juice
  • 16 drops Scrappy’s grapefruit bitters
  • 8 drops Scrappy’s cardamom bitters
  • Ginger beer
  • Garnish: mint and a flower


  • Combine all ingredients except ginger beer to a highball glass or mule mug and stir briefly. Fill with ice, top with ginger beer and give it a quick swirl. Garnish with mint and a pretty edible/safe flower if you have one.


**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
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