Moscow Mule Recipe
Titos Vodka, Sea Ice Vodka, Sprite, Splash of Desert Pear Syrup, Vanilla Ice Cream
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Ingredients
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Cocktail
Float / Garnish / Ice cream
Method
Prepare glass and ice
Chill glass
Place a mule mug or tall rocks glass in the freezer for 5–10 minutes, or fill it with ice and set aside while you prepare the cocktail to chill the vessel.
If using crushed ice, fill the chilled mug about three-quarters full with crushed ice or ice cubes (about 1 cup). Leave room at the top for soda and the ice cream float.
Mix cocktail
Combine spirits and syrup
In a cocktail shaker (no need to add ice), pour 1.5 oz Tito's Vodka, 0.5 oz Sea Ice Vodka, 0.5 tablespoon desert pear syrup and 0.5 oz fresh lime juice. Briefly stir or roll between two tins to combine and lightly chill from the shaker surfaces (about 5–10 seconds).
Top with soda
Carefully top the cocktail with 3 oz chilled Sprite, pouring gently so you retain some effervescence.
Finish and serve
Add the ice cream float
Gently add two slightly softened scoops of vanilla ice cream on top of the soda. The ice cream will float and create a creamy head; leave space so the mug doesn't overflow. If needed, use one scoop for a single rounded float.
Garnish
Optional: add a lime wheel or wedge on the rim and a mint sprig tucked beside the ice cream for aroma and color.
Serve with a long spoon and a straw. Instruct guests to spoon some ice cream into their drink and stir slightly to combine creamy and fizzy elements as they sip.