Hawaiian Mule Recipe
pau vodka, pineapple juice, fresh lime, ginger beer 4.2% abv
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Ingredients
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Cocktail
Method
Cocktail
Fill with ice
Discard the ice/water if you used it to chill. Fill the mug or highball glass with cubed ice (or crushed/pebble ice if preferred) until about 3/4 full.
Add spirits and juice
Pour 2 oz pau vodka and 3 oz pineapple juice over the ice, then add 1/2 oz fresh lime juice.
Top with ginger beer
Gently pour 3 oz chilled ginger beer into the glass to top the cocktail. Stir once gently with a bar spoon 3–4 turns to combine—avoid over-stirring to preserve carbonation.
Garnish and serve
Rub the lime wedge around the rim and drop it into the drink. Garnish with a pineapple wedge or pineapple leaf on the rim. Serve immediately while cold and effervescent.
Optional adjustments: For a sweeter drink, add 0.25 oz simple syrup with the vodka. For more tartness, increase lime juice to 0.75–1 oz. If you prefer a stronger ginger presence, use a spicier ginger beer or float an extra 0.5–1 oz of ginger beer and adjust to taste.