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Tropical Passion Fruit Moscow Mule

If you’re looking for a refreshing twist on a classic, this Tropical Passion Fruit Moscow Mule is just the thing. Mixing pineapple coconut vodka or plain vodka with fresh passion fruit creates a juicy, flavorful base. The zest of lime juice and the spicy kick of ginger beer add layers of flavor that are hard to resist. Mint leaves top off the drink, giving it a cool, fresh finish. It’s the perfect blend for a hot day or a lively evening. You’ve got to try making this one at home.

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Tropical Passion Fruit Moscow Mule

Tropical Passion Fruit Moscow Mule

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: Moscow Mule, passion fruit, tropical
Servings: 1
Author: Paul Kushner
Try the Tropical Passion Fruit Moscow Mule recipe—refreshing, flavorful, and perfect for any occasion.

Ingredients

  • 2 oz vodka pineapple coconut flavored or plain
  • 1/2 oz passionfruit pulp about 4-6 passion fruits seeds optional
  • 1/4 oz lime juice
  • 4 oz ginger beer
  • Mint leaves for garnish

Instructions

Prepare the Passion Fruit Pulp:

  • Cut the passion fruits in half and scoop out the pulp into a small bowl. You can include the seeds if you like their texture, or strain them out if you prefer a smoother drink.

Mix the Drink:

  • In a cocktail shaker, combine the vodka, passionfruit pulp, and lime juice. Fill the shaker with ice and shake well for about 10-15 seconds.

Assemble the Cocktail:

  • Fill a copper mug (or a highball glass) with ice cubes. Strain the mixture from the shaker into the mug.
  • Top off with ginger beer, gently stirring to combine.

Garnish and Serve:

  • Garnish with a few mint leaves for a fresh aroma.
  • Optionally, you can add a slice of lime or a piece of passion fruit for extra flair.

Enjoy:

  • Serve immediately and enjoy your Tropical Passion Fruit Moscow Mule.
Tried this recipe?Leave a comment and let us know how it was!
Tropical Passion Fruit Moscow Mule
See also  Coconut Mojito
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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