Home » Hawaiian Mule

2 oz	Kōloa Gold Rum
2 Tbsp	Roasted Pineapple, Diced
3-4	Mint Leaves, Chopped
1 oz	Kalamansi Juice
2-3 oz	Ginger Beer

Instructions: Combine all ingredients together with ice, then shake and pour over crushed ice (do not strain).

Tip: Roasting pineapple – Preheat oven to 425° F. Peel, quarter and slice pineapple into ½ inch wedges. If pineapple is very ripe, leave the core in. If not, cut the core out.

Place pineapple on a baking sheet and use half a lime to sprinkle juice over the slices and sprinkle a few teaspoons of the turbinado sugar. Roast for 15 minutes. Remove from oven and flip all the pineapple pieces over. Sprinkle a teaspoon or two more on top and roast for another 15-20 minutes.

Garnish: Fresh mint, roasted pineapple wedge and fresh pineapple leaf.

Method:

First, slap fresh mint to stimulate and release the fresh fragrance. Add to the bottom of the glass and gently muddle. Be sure not to over-muddle, you may bruise this delicate herb which causes bitterness. Add crushed ice, Kōloa Gold Rum, Ginger Beer and Calamansi Juice. Stir in cubes of roasted pineapple and garnish with a roasted pineapple wedge.

Tricks of the Trade: Copper Mug vs. Glass

Why use a copper mug? Copper is a thermal conductor, which means the metal can maintain drink temperature – keeping your favorite beverages from becoming diluted or lukewarm. A copper mug is the key to enjoying Hawaiian Mules on hot, sunny days.