At Sundance Squares new Bird Café, it was love at first sip. Seated at the restaurants birdseed-coated bar and surrounded by bird-inspired prints from local artists Scott and Stuart Gentling, we were presented the Bird Mule in a shiny copper mug. Hibiscus liqueur added floral notes, ginger beer added spice, and it was quickly apparent the effervescent concoction would become the group favorite. Craft cocktail guru Ryan Fussell is the man behind the mixology at Bird Café, and his high-flying rendition of the Moscow Mule is just one on his list of complex cocktails we cant wait to further explore.
Makes 1 drink
1 1/2 ounces Pinnacle vodka
1/2 ounce hibiscus liqueur
1/2 ounce lime juice
1/4 ounce simple syrup
2 ounces ginger beer
Lime zest and wedge for garnish
1. Add all elements except ginger beer to a cocktail shaker. Add ice, close and shake vigorously to incorporate.
2. In a glass or traditional copper cup, add ice. Strain contents of shaker into cup and top with ginger beer. Stir once to incorporate. Garnish with lime zest and wedge.
155 E. Fourth St., Fort Worth,