Pineapple Moscow Mule Recipe

1. Chill mug

Place a copper mule mug or highball glass in the freezer for 5–10 minutes, or fill it with ice water while you assemble ingredients to chill it quickly.

2. Juice lime

If using fresh limes, roll one on the counter to loosen juices and measure 1/2 oz (about half a lime) of fresh lime juice.

3. Fill the chilled mule mug or glass roughly 2/3 full with fresh ice (about 1 cup).

4. Pour 2 oz vodka, 2 oz pineapple juice, and 1/2 oz fresh lime juice over the ice. If you prefer a slightly sweeter drink, add 1/4 oz simple syrup now.

5. Gently stir the vodka, pineapple juice, lime, and optional simple syrup with a bar spoon for 8–10 seconds to combine and chill without over-diluting.

6. Top with 4 oz ginger beer. Pour slowly over the back of a spoon or down the side of the glass if you want to preserve some fizz.

7. Give the drink one gentle stir (1–2 turns) to marry the ginger beer with the juices without flattening the carbonation.

8. Garnish the rim with a pineapple wedge and a lime wheel. Slap the mint sprig between your palms once and tuck it into the drink to release aroma (optional).

9. Serve immediately with a straw or stirrer. Recommend enjoying cold; if desired, adjust sweetness by adding an additional 1/4 oz simple syrup.