Photography By Katie Childs | May 01, 2018

Ingredients

MEXICAN RHUBARB MULE
  • 1½ ounces Espolón Blanco tequila
  • ¾ ounce Zucca rabarbaro
  • ½ ounce fresh rhubarb juice ½ ounce
  • Rhubarb Hibiscus Syrup (recipe follows)
  • 2 dashes Fee Brothers rhubarb bitters
  • Ginger beer, to top
RHUBARB HIBISCUS SYRUP
  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 2 cups water
  • 1/3 cup dried hibiscus flowers

Preparation

MEXICAN RHUBARB MULE

Layer all the ingredients except the ginger beer over ice in a Collins glass. Add ginger beer to top, and garnish with a rhubarb ribbon. Mix with your straw before enjoying.

RHUBARB HIBISCUS SYRUP

Makes 2.5 cups, enough for 40 drinks.
(Recipe may be halved.)

Combine all the ingredients in a medium pot over high heat. Let it come to a boil, stirring occasionally, then remove it from the heat and let the mixture steep for 30 minutes. Strain  the liquid through a fine-mesh sieve into a jar, pressing the solids to extract as much syrup as possible. Seal and store extra syrup in the refrigerator for up to one month.

Ingredients

MEXICAN RHUBARB MULE
  • 1½ ounces Espolón Blanco tequila
  • ¾ ounce Zucca rabarbaro
  • ½ ounce fresh rhubarb juice ½ ounce
  • Rhubarb Hibiscus Syrup (recipe follows)
  • 2 dashes Fee Brothers rhubarb bitters
  • Ginger beer, to top
RHUBARB HIBISCUS SYRUP
  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 2 cups water
  • 1/3 cup dried hibiscus flowers
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