Wynwood Mule
Smoked pineapple syrup turns the mule into something else entirely.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| vodka | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Smoked Pineapple Syrup | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| ginger beer | 2 oz60 ml1 ⅜ oz40 ml2 ⅝ oz80 ml3 ⅜ oz100 ml4 oz120 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
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Preparations
Smoke whole pineapples at 220°F until charred, three to four hours. Chop them, keeping the juice, and weigh. Boil with 60 percent of their weight in water for fifteen minutes, stir in 40 percent of their weight in sugar, and simmer 45 minutes. Blend, strain, cool. A charcoal grill for fifteen minutes gets you most of the way there.
Method
- Add everything to the copper cup, fill it with crushed ice, and gently stir.
- Garnish with pineapple leaf and dehydrated lime wheel.
Mixology by Whiphttps://mixologybywhip.com/recipes/wynwood-mule
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