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Moscow Mule Variation (Pineapple Mule) - A Bright, Tropical Twist

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Vodka: 2 ounces. A clean, mid-range vodka works perfectly.
  • Pineapple juice: 2 ounces. Go for 100% juice, not from concentrate if possible.
  • Fresh lime juice: 1/2 to 3/4 ounce, to taste.
  • Ginger beer: 3 to 4 ounces, chilled. Choose a spicy brand for more kick.
  • Ice: Crushed ice or small cubes. Crushed ice cools faster and dilutes gently.
  • Garnish: Pineapple wedge or chunk, lime wheel, and optional fresh mint.
  • Optional add-ins: 1–2 dashes aromatic bitters, or 1/4 ounce simple syrup if you prefer it sweeter.
  • Tools: Copper mug or highball glass, jigger, bar spoon, citrus juicer.

Method
 

  1. Chill your mug or glass. Pop a copper mug or highball into the freezer for 5–10 minutes to get it frosty.
  2. Measure the base. Add 2 ounces vodka and 2 ounces pineapple juice to the mug.
  3. Add fresh lime. Squeeze in 1/2 to 3/4 ounce lime juice. Start with 1/2 ounce, taste later, and adjust if needed.
  4. Ice it up. Fill the mug with crushed ice to the top. More ice keeps the drink colder and reduces rapid dilution.
  5. Top with ginger beer. Pour in 3 to 4 ounces of chilled ginger beer. Stir gently once or twice to combine without going flat.
  6. Taste and tweak. If you want more zip, add a splash more lime. Too tart? A teaspoon of simple syrup balances it out. For complexity, add 1–2 dashes of bitters.
  7. Garnish and serve. Add a lime wheel, a pineapple wedge, and a sprig of mint. Give the mint a quick clap between your hands to release aroma.