southern mules w/ pineapple + jalapeno

By Katherine Hysmith
July 11, 2016
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Author Notes: A summery, southern twist on the Moscow mule. Katherine Hysmith

Makes: 1 drink

jalapeno simple syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1-2 jalapenos, thinly sliced

to make one drink

  • ice
  • 1/2 ounce spicy simple syrup
  • 3 ounces vodka
  • 1 ounce fresh pineapple juice
  • 6 ounces ginger beer
  • fresh pineapple wedges for garnish
  1. In a small saucepan, add the sugar, water, and jalapenos and simmer on low until the sugar completely dissolves and a thick syrup forms. Remove from heat and let the jalapenos steep for a few minutes (the longer you leave them, the spicier the syrup will be). Discard jalapenos and transfer syrup to a Mason jar until ready to assemble drinks.
  2. Fill a mule cup with crushed iced. Add the simple syrup, vodka, and pineapple juice and give it a quick stir. Top with ginger beer until the cup is full. Garnish with a pineapple wedge and maybe a jalapeno rescued from the simple syrup.

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