Share on twitter
Share on facebook
Share on pinterest

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.


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.