A spicy tropical version of the classic Moscow Mule! Cheers!
We love a good Moscow Mule, so with National Moscow Mule day upon us, what better way to celebrate then a Moscow Mule? We couldn’t celebrate with just a plain old Moscow Mule, so we decided to spice things up a bit with our Spicy Pineapple Strawberry Moscow Mule! Spicy and fruity, this Spicy Pineapple Strawberry Moscow Mule is just the thing you need to spice up your party!
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Originally developed way back in 1941 by the president of Smirnoff Vodka as a way to jump start vodka sales in the United States, the original Moscow Mule was made with just three ingredients, vodka, fresh squeezed lime juice and ginger beer. Introduced at a bar frequented by lots of celebrities and society figures, the plan to jump start sales worked, and the Moscow Mule soon appeared all over bar menus, served in its iconic copper mug.
The combination of vodka, lime and ginger beer makes for a winning combination, crisp and tart with a palate refreshing coolness, the Moscow Mule is still a hit today. One thing we really like about Moscow Mules is how they are an excellent foundation for adding other flavors to create unique variations of Moscow Mules.
Over the past few years we have made some real great Moscow Mule variations like a Blueberry Cucumber Moscow Mule, a Fresh Squeezed Mule or a Campfire Mule, so we are always looking for new flavor combinations to add to a Moscow Mule. We liked the way that our a Hatch Chile and Raspberry Moscow Mule combined heat and sweet, and since we recently had dipped our toes into the tropical world of Tiki with our Nene Bird cocktail, we decided to use a little tropic heat to make our Spicy Pineapple Strawberry Moscow Mule!
Pineapple and strawberry are fantastic combination, the pineapple an acidic sweet tart that partners up really well with the sweet berry freshness of the strawberries. One of our favorite savory flavors is the smokey heat from chipotle peppers, which just happens to work really well with pineapple. With these flavors in mind, we decided that a combination of the sweet and heat would be great in a cocktail!
We decided that making a spicy tropical syrup would be just the ticket to making our Spicy Pineapple Strawberry Moscow Mule a hit. The spicy tropical syrup used fresh pineapple puree, chopped fresh strawberries and chipotle peppers in adobo sauce. This might sound like an unusual combination for sweet syrup, but when you get the smokey heat and the sweet together, this syrup not only tastes great, but smells amazing!
Adding the spicy tropical syrup into the base Moscow Mule recipe really spices up the drink. When combined with the lime and ginger from the Moscow Mule, the spicy sweet comes to life and transforms the Spicy Pineapple Strawberry Moscow Mule into a lively cocktail perfect for celebrating! Cheers!
Like this recipe? Try these below, too!
Other Spicy Moscow Mule Cocktails
Spicy Jalapeno Mint Moscow Mule – Tasting Page
Jalapeno Moscow Mule – The Lemon Bowl
Spicy Pineapple Moscow Mule – Vodka and Biscuits
Spicy Cilantro Moscow Mule – Fork Knife and Love
Spicy Austin Mule with Jalapeno and Mint – Karyl’s Kulinary Krusade
Other Strawberry Cocktails
Strawberry Lime Moscow Mule – Platings and Pairings
Strawberry Basil Gin Cocktail – Show Me the Yummy
Strawberry Moscow Mule Float – Strawberry Blondie Kitchen
Fresh Strawberry and Lime Tom Collins – Cookin Canuck
Strawberry Daiquiri – Liquor.com
- 2 oz Vodka
- 1.5 oz Spicy Tropical Syrup
- .25 lime juice
- 4-5 oz Ginger Beer
- 1 cup sugar
- 1 cup water
- 2 strawberries, chopped
- 1/2 cup of pineapple puree
- 3 tablespoons of chipotle peppers in adobo sauce
- Fill a Copper mug with crushed ice
- Add vodka, syrup and lime juice and stir.
- Top with Ginger beer.
- Garnish with pineapple wedge and a strawberry.
- Cut 2 whole slices from a fresh pineapple.
- Remove the skin of the pineapple.
- Place pineapple into a food processor with a splash of water.
- Puree the pineapple.
- In a saucepan, add sugar, water, chilles (with sauce too!) and chopped strawberries and pineapple puree.
- Bring to a boil.
- Remove from heat and allow the mixture to sit for 10-15 minutes.
- Strain syrup.
- Store in a sealed glass container for up to 2 weeks.
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