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    Hibiscus mule

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    Hibiscus mule

    • Preparation time: 10 minutes, plus infusing
    • Cooking time: 0 minutes
    • Total time: 10 minutes, plus infusing

    Serves: 10


    500ml vodka
    50g fresh root ginger, finely grated 
    500g blueberries (or blackcurrants)
    1 litre elderberry and hibiscus soda 


    1. Combine the vodka and ginger in a large carafe or glass jar. Allow to stand overnight at room temperature or in the fridge.

    2. When ready to serve, strain the infused vodka into a large carafe or jug. Add the blueberries or blackcurrants, fill with ice and squash some of the berries by muddling with a wooden spoon.

    3. Pour around 50ml of the mixture into a large coupe glass filled with ice, and scoop a few extra berries into the glass. Top with around 100ml elderberry and hibiscus soda.

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


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