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Maui Mule

By Mark Nigbur From Moveable Feast Season 3, Ep.7
Scott Phillips

Yield: Makes 1 cocktail

This twist on the classic Moscow Mule cocktail (lime, vodka, and ginger beer) incorporates that Hawaiian staple, pineapple.


  • 1 pineapple wedge, plus 2 Tbs. diced pineapple
  • 2 Tbs. turbinado sugar
  • 1/2 lime, plus a lime wheel for garnish
  • 2 fl. oz. vodka, preferably Pau Maui or Ocean
  • 4 fl. oz. ginger beer
  • Peychaud’s bitters


  • Coat the pineapple wedge in the sugar. Using a kitchen torch or under a preheated broiler, heat the pineapple until the sugar is brown and caramelized. Set aside.
  • Put the diced pineapple and lime half in a highball glass. Muddle until the lime and pineapple juices are released. Fill the glass with ice. Add the vodka and ginger beer and stir to combine. Top with a shake or 2 of bitters and garnish with the lime wheel and pineapple wedge.
  • Serve immediately.


Recipe adapted from Moveable Feast with Fine Cooking.

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