📖 Instructions

1. Prepare the Ginger: Peel a 1-inch piece of fresh ginger. Slice it into thin rounds. Nobody likes the stringy bits! I usually peel ginger with the back of a spoon; it wastes less and is much easier.
2. Muddle the Ginger: Place the ginger slices in the bottom of a cocktail shaker. Gently muddle the ginger to release its oils and flavor. Don't over-muddle – just a light press is enough.
3. Add the Juices: Pour in 2 ounces of fresh pineapple juice and 1 ounce of fresh lime juice into the shaker. Freshly squeezed lime juice is always best; it adds a brightness that bottled juice just can't match. But if you're in a pinch, bottled will work.
4. Pour in the Vodka: Add 2 ounces of vodka to the cocktail shaker. I prefer a mid-range vodka for this, but use your favorite!
5. Add Ice: Fill the cocktail shaker with ice. Make sure you use enough ice to properly chill the drink.
6. Shake Well: Secure the lid on the cocktail shaker. Shake vigorously for about 15-20 seconds, until the shaker is well-chilled. You should feel the shaker getting nice and cold.
7. Prepare the Glass: Fill a highball glass with ice. A copper mug is traditional for a Moscow Mule, but any highball glass will do. It just looks so darn pretty in copper!
8. Strain and Pour: Strain the mixture from the shaker into the ice-filled glass. This removes the muddled ginger and any ice shards.
9. Top with Ginger Beer: Top off the glass with 4 ounces of ginger beer. I love using a spicier ginger beer to give it an extra kick, but use whatever you prefer.
10. Garnish and Serve: Garnish with a pineapple wedge and a candied ginger piece. You can also add a lime wheel for extra flair. Serve immediately and enjoy!
11. Adjust to Taste: Give it a taste! If it's too strong, add a splash more ginger beer. If it needs more zing, add a squeeze of lime.