Pineapple Mint Maui Mule

Fresh into our cocktail series featuring zero sugar cocktails during the month of November for Diabetes Awareness Month ~ We bring you the vibrancy of a classic Mule with a tropical twist. Bringing together Shaka Tea Pineapple Mint with the tang of fresh ginger in the form of a zero-sugar simple syrup, this Maui Mule has all the makings to keep you in the aloha spirit while being keto-friendly to boot.

Shaka Tea Pineapple Mint Mau Mule

Ginger Syrup:

  • ½ cup Thinly Sliced Ginger
  • 2 cups Water
  • 2 cups Monk Fruit Sugar
  • Combine all ingredients in a saucepan.
  • Bring to a boil over high heat. Lower heat to medium and simmer for 10 minutes.  
  • Cool for an hour. Strain and place in a glass jar in the fridge for up to 2 weeks.

Maui Mule:

  • 8 oz. Shaka Tea Pineapple Mint
  • 4 oz Vodka of choice
  • 1 oz Fresh Lime Juice
  • 1 oz Ginger Syrup
  • Handful of Fresh Mint Leaves to muddle and garnish
  • Splash of Sugar Free Ginger Ale

  • Combine Vodka, Shaka Tea Pineapple Mint, and Ginger Syrup. Shake with ice.
  • Pour over ice, finish with a splash of sugar free ginger ale and garnish with mint.
  • For a stronger mint flavor, muddle fresh mint leaves at the base of the drinking cup.
Written by Micah Iaukea

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