Drink Of The Month: Frosé Mule
It’s time for our two favorite summer drinks, Moscow Mules, and Rosé.
Now you’re ready to make Moscow Mules for days. Start with Deep Eddy Vodka, a gluten free spirit from Austin, Texas that’s column distilled ten times for a clean and crisp taste. Along with San Pellegrino Sparkling Water and fresh lime juice, just add in Top Hat Ginger Beer Craft Concentrate. Created by bartender Shane McKnight and used at many professional bars and major festivals, your bottle of Top Hat’s concentrate will make at least 12 servings of ginger beer.
Along with the classic Moscow Mule, learn how to make a Frozen Moscow Mule and a Hibiscus Mule topped with rosé. And since it’s not summer without the season’s trendiest drink, you’ll also learn how to make Frosé (frozen rosé).
For the Hibiscus Mule and Frosé, you’ll use Flying Solo 2016 Rosé. The lush fruit flavors of this tangy wine pair wonderfully with Portland Soda Works Hibiscus Cardamom Syrup, featuring hibiscus flower, rose hip, and cardamom. Both are versatile ingredients that we think you’ll love finding new ways to experiment with.
Deep Eddy Vodka (750ml)*
Flying Solo 2016 Rosé (750ml)*
Moscow Copper Co.’s Mulehead Recipe Book
Top Hat Ginger Beer Craft Concentrate (375ml)
Portland Soda Works Hibiscus Cardamom Syrup (16oz)
San Pellegrino Sparkling Water (2x 500ml)
Featured cocktail recipe cards, as well as additional cocktail recipes & food pairing ideas
*Based on availability to your location. May be substituted with a similar high-quality brand.