Spiced Pineapple Mule Mocktail

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Tall Collins glass with pineapple mule mocktail in it, garnished with lemon peel and fresh thai basil.

I had the pleasure of attending the first mocktail class at Lakehouse Kitchens. It was a delight and a highlight during dry January. I’d love to share the recipe with you so you can enjoy a refreshing cocktail sans alcohol!

Hands on time: 15 mins
Total time: 15 mins
Serves 1 

Ingredients

  • 1.5 oz Spiced Pineapple Syrup *
  • 0.5 oz Lime Juice
  • 1 oz Pineapple Juice
  • Top with Ginger Beer
  • Add Leafy Herb such as mint or (Thai) basil

Instructions

  1. Fill a tall Collins glass 3/4 full of ice.
  2. Add first 3 ingredients to Collins glass 
  3. Finish with Ginger Beer
  4. Mix well with long bar spoon
  5. Garnish with chosen herb
  6. For a citrus punch, express lemon or lime peel over the drink and garnish with the peel 
  7. Enjoy with loved ones

*Spiced Pineapple Syrup 

  • canned pineapple juice 
  • 1 cup of granulated sugar

Choose any one or two or three of the spices:

  • Wasabi 
  • 2 dried chile peppers
  • Black peppercorns (in a mesh tea bag & tied off to keep peppercorns in)
  • Fresh sliced jalapeno or habanero pepper.

Simmer all ingredients until liquified. Strain and store in a squeeze bottle in the fridge for up to 2 weeks. 

Many thanks to Tuugu for his enthusiasm and wonderful tips shared at Lakehouse Kitchens! 

If you loved this recipe, try our Mango, Macadamia and Avocado Arugula Salad!

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