Pineapple Moscow Mule Recipe
Reyka Small Batch Vodka with Fresh Lime, Pineapple and Fever-Tree® Ginger Beer. (320 cal)
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Ingredients
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Cocktail
Ice & Garnish
Method
Prepare
Chill and juice
If using, chill a copper mug or highball glass in the freezer for a few minutes. Roll a fresh lime on the counter to maximize juice, then halve and juice enough to yield about 15 ml (roughly 1/2 a lime).
Fill with ice
Fill the chilled copper mug or highball glass with about 1 cup of crushed ice, leaving room at the top for liquids and a gentle stir.
Build the Cocktail
Add base spirits and juices
Pour 60 ml Reyka Vodka, 60 ml fresh pineapple juice and 15 ml fresh lime juice directly over the crushed ice in the mug.
Top with ginger beer
Carefully top the mixture with 150 ml Fever-Tree® Ginger Beer. Pour slowly to preserve carbonation and avoid overflow.
Combine gently
Using a bar spoon or short stirring stick, give the drink 3–4 gentle turns to integrate the vodka, pineapple and lime with the ginger beer without flattening the fizz.
Garnish & Serve
Garnish the drink with a lime wheel and a pineapple wedge on the rim. Clap or lightly slap the mint sprig between your hands to release aromatics and tuck it beside the garnish (optional).
Serve immediately with a straw. Encourage the guest to stir once more before drinking if the ingredients have separated.