Copper Cup #4
A mule that got dressed up. Elderflower and hibiscus over fresh ginger juice.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Absolut Elyx vodka | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| St-Germain | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| freshly pressed ginger juice | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| fresh lemon juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Hibiscus Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Place 1 teaspoon loose leaf hibiscus tea in 1 cup Simple Syrup and steep for 10 days. Strain before using or storing.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the copper cup with crushed ice, strain the cocktail over it, and top with more crushed ice.
- Garnish with slice of ginger and orchid blossom.
Mixology by Whiphttps://mixologybywhip.com/recipes/copper-cup-4
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