This Mule variation perfectly blends Portland 90 Vodka and Mathilde’s Kitchen’s locally made Haitian style brew. With flavors from West African flowers and seeds, Caribbean spice bark, and Asian roots, this cocktail is reminiscent of a Caribbean sangria and perfect for a hot summer day.
- 1 1/2 oz Portland 90 Vodka
- 2 oz Mathilde’s Kitchen Hibiscus Flower and Ginger Brew
- 1/2 oz lime juice
- 1/4 oz simple syrup
- 1 oz soda water
- 1 orange wheel, for garnish
Combine all ingredients but the soda water in a cocktail tin. Shake lightly (about 8 seconds) then strain over fresh ice into a collins glass. Top with soda water and garnish with an orange slice.