Booze – Less Mule Recipe
Pineapple, pomegranate, hibiscus, ginger, lemon
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Ingredients
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Pineapple–Pomegranate Hibiscus Shrub
Ginger–Lemon Mixer
Cocktail Build (per 1 serving)
Method
Pineapple–Pomegranate Hibiscus Shrub
Cook and macerate
In a medium saucepan, combine chopped pineapple, pomegranate seeds, hibiscus, sugar, and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer for 6–8 minutes until fruit has softened and the hibiscus has infused a deep reddish color. Remove from heat and let cool 15 minutes.
Steep with vinegar
Once slightly cooled, stir in apple cider vinegar. Transfer the mixture to a jar, cover, and refrigerate at least 4 hours or overnight to macerate and develop balanced sweet–tart flavors.
Strain and store
Strain the mixture through a fine-mesh sieve or cheesecloth, pressing on solids to extract as much liquid as possible. Reserve the strained shrub syrup in a sealed container in the refrigerator for up to 2 weeks. Discard or reserve the pressed solids for use as a garnish or in yogurt.
Ginger–Lemon Mixer
Gently simmer ginger
In a small saucepan combine sliced ginger and 1 cup water. Bring to a simmer, reduce heat, and gently simmer for 8 minutes to extract bright spicy ginger flavor. Remove from heat and let steep another 10 minutes for stronger aroma.
Finish mixer
Strain the ginger infusion into a container. Stir in fresh lemon juice and optional 2 tablespoons simple syrup if you prefer a sweeter drink. Chill the mixer until ready to build cocktails. The mixer will keep refrigerated for 3–4 days.
Cocktail Build (per 1 serving)
Fill a highball or Collins glass with ice (about 1 cup).
Add 2 tablespoons (about 1 oz) of the strained hibiscus–pineapple–pomegranate shrub to the glass.
Pour in 1.5 oz of the chilled ginger–lemon mixer.
If making the alcoholic 'Booze' version, add 1.5 oz vodka. For the 'Less Mule' (lower alcohol) option, omit the vodka or use 0.5 oz vodka and increase ginger beer slightly.
Top with 3 oz ginger beer. Gently stir once or twice to combine, taking care not to flatten the carbonation.
Garnish with a lemon wheel, a pineapple wedge or leaf, and a sprinkle of pomegranate seeds on top.