• White rum
  45 ml (1.5 oz)

  Use a good quality white rum for a clean, tropical base.
• Pineapple juice
  45 ml (1.5 oz)

  Freshly pressed is best, but canned works well too.
• Cream of coconut
  30 ml (1 oz)

  Not coconut milk—look for Coco López or similar.
• Lime juice
  15 ml (0.5 oz)

  Freshly squeezed for bright acidity.
• Ginger beer
  90 ml (3 oz)

  Chilled and spicy.

• Cocktail shaker
• Jigger
• Muddler (optional)
• Strainer
• Copper mug or highball glass

1. 1

   Add the white rum, pineapple juice, cream of coconut, and lime juice into a cocktail shaker with ice.

2. 2

   Shake vigorously for 10-15 seconds until well chilled.

3. 3

   Strain into a copper mug or highball glass filled with fresh ice.

4. 4

   Top with chilled ginger beer and give it a gentle stir to combine.

5. 5

   Garnish with a fresh pineapple wedge and a sprig of mint to enhance aroma and presentation.

• It’s a vacation in a glass—creamy, tangy, and delightfully refreshing.
• Combines the best of two classics: tropical piña colada and spicy Moscow Mule.
• Easy to make with just a handful of ingredients and minimal equipment.
• Perfect for summer gatherings, backyard parties, or a solo treat.
• Garnished beautifully for a visual pop and extra aroma.

The Piña Colada Mule is a relatively new addition to the cocktail scene, born from the ever-popular trend of mixing and mashing classic drinks to create new flavor experiences. Inspired by the beloved piña colada (created in Puerto Rico in the 1950s) and the Moscow Mule (which originated in 1940s Hollywood), this fusion first started popping up on beach bar menus and creative cocktail lists in the late 2010s as bartenders looked for ways to add tropical flair to the Mule’s signature effervescence.