Passion Grapefruit Mule Recipe

Chill and measure

Chill a copper mule mug or highball glass in the freezer for 5–10 minutes. Measure and have all ingredients ready: vodka, fresh grapefruit juice, pineapple syrup, cold black tea, lime juice, passion fruit purée, and ginger beer. Prepare ice and garnish.

Make rosemary smoke (optional)

If you want a pronounced rosemary aroma: briefly clap the rosemary sprig between your hands to release oils and set it aside. For a smoked aroma, briefly singe the tip with a lighter and capture smoke under an inverted glass for 5–8 seconds, then release over the serving glass. (Skip if not desired.)

Combine base ingredients

Fill a cocktail shaker with ice (about 3/4 full). Add vodka (2 oz), fresh grapefruit juice (2 oz), pineapple syrup (3/4 oz), cold black tea (1 oz), fresh lime juice (1/2 oz), and passion fruit purée or syrup (1/2 oz).

Shake

Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Strain into glass

Remove the chilled serving glass from the freezer. Fill the glass with fresh ice (about 1 cup). Double-strain the shaken mixture into the prepared glass to remove small ice shards and any pulp.

Top with ginger beer

Gently top the drink with ginger beer (about 4 oz) by pouring slowly over the back of a spoon or letting it cascade down the side to preserve carbonation. Stir once very gently with a bar spoon to integrate — one slow turn.

Finish and aroma

Place the rosemary sprig into the drink upright and rest a grapefruit wheel or twist on the rim. If you prepared smoked rosemary, wave the captured smoke briefly over the glass just before serving to impart aroma.

Serve immediately with a straw or stirring stick. Advise guests to gently bruise the rosemary against their hand if they want more herbal aroma while sipping.