The Spiced Hibiscus Mule: A Twist on a Classic

This is a drink especially perfect for January, bringing warmth through spice for the colder months, while still transporting you to memories of warm sun and somewhere unmistakably tropical.

This mule carries a vivid ruby hue from hibiscus syrup infused with fresh ginger and cinnamon. When topped with chilled BERO Double Tasty, the beer’s soft hops and bright citrus notes complement the tart hibiscus and fresh lime, while adding a subtle bitterness that keeps each sip balanced and refreshing.

BERO Spiced Hibiscus Mule

Spiced Hibiscus Ginger Syrup

• 1½ cups granulated sugar
• 1½ cups water
• ½ tsp kosher salt
• ½ cup dried hibiscus flowers
• 80g fresh ginger, peeled and thinly sliced
• 2 cinnamon sticks

For each Mule

• 1½ tbsp spiced hibiscus ginger syrup
• Juice of ½ lime
• ½ can BERO Double Tasty, chilled
• Ice

Recipe Notes

Make the Spiced Hibiscus Ginger Syrup

In a medium saucepan, combine the sugar, water, salt, hibiscus flowers, ginger, and cinnamon sticks. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Lower the heat and simmer for 15 to 20 minutes, until the syrup is deeply colored and fragrant. Remove from heat and let cool completely.

Strain through a fine mesh sieve, pressing gently on the solids. Transfer to a clean jar and refrigerate until ready to use. The syrup will keep for up to 2 weeks.

Assemble the Mule 

Fill the glass with ice, add the spiced hibiscus ginger syrup and fresh lime juice to a tall glass. Stir to combine.

Slowly pour in ½ can of chilled BERO Double Tasty. Give it a gentle stir just once to bring everything together. Serve immediately.

Sip and enjoy! 

Recipe by Christine Han (@dearsaturdays)