Aruba Mule Recipe
Deep eddy peach vodka, pineapple juice, ginger beer.
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
If desired, chill a copper mug or highball glass in the freezer for 5–10 minutes before preparing the cocktail.
Fill the chilled copper mug or a highball glass about three-quarters full with ice.
Pour 2 oz Deep Eddy Peach Vodka over the ice.
Add 3 oz pineapple juice and 0.5 oz fresh lime juice to the glass.
Top with approximately 3 oz ginger beer. Pour gently to preserve carbonation.
Add 2 dashes Angostura bitters on top to add aromatic depth.
Gently stir once or twice with a bar spoon (about 3–4 rotations) to combine ingredients without flattening the ginger beer.
Garnish with a lime wheel on the rim and, if using, a mint sprig tucked beside the lime. Serve immediately.