Pink Camo Mule

Dan Sabo, Hotel Figueroa | Los Angeles

Dan Sabo’s modern twist on the Moscow Mule adds a splash of Aperol and pink peppercorn- and chamomile-infused syrup to the timeless construction, which is finished with the traditional ginger beer topper.


Serving: 1

  • 1 ounce vodka
  • 1/2 ounce Aperol
  • 1/2 ounce pink peppercorn-chamomile syrup (see Editor's Note)
  • 1/4 ounce lemon juice
  • 4 ounces ginger beer

Garnish: lemon wheel

  1. Combine all ingredients, except the ginger beer, in a mixing tin and shake with ice.
  2. Strain into a highball glass over ice.
  3. Top with ginger beer.
  4. Garnish with lemon wheel.
Editor's Note

Pink Peppercorn-Chamomile Syrup:
25 pink peppercorns
1 chamomile tea bag
8 ounces hot water
8 ounces superfine sugar

Add peppercorns and tea bag to a container, then add hot water. Allow to steep for 8 minutes. Add sugar and stir until dissolved. Allow to cool, then remove the tea bag and strain out the peppercorns.