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.
- 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
- Combine all ingredients, except the ginger beer, in a mixing tin and shake with ice.
- Strain into a highball glass over ice.
- Top with ginger beer.
- Garnish with lemon wheel.
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.