L.A. Mule

Marisa Chafetz / Supercall

This sunny, Cali-inspired Mule “provides a Los Angeles experience with a refreshing vibe,” says bartender Kyle Moloney of Terranea hotel in Rancho Palos Verdes, California. Whiskey and maraschino liqueur replace the vodka in his take on the classic, giving it a deeper, rounder flavor—perfect for Moscow Mule skeptics who need a solid gateway to the cocktail. Sweet pineapple juice gives it a tropical tinge, and ginger beer adds the signature spice that makes this cocktail an absolute flavor bomb. Always use fresh pineapple juice if possible, but the canned stuff will work in a pinch. If you can’t find marigolds, garnish with whatever edible flower you see fit.

L.A. Mule



  • .25 oz Luxardo Maraschino Liqueur
  • 1.5 oz whiskey
  • .75 oz Pineapple juice
  • ginger beer
  • Brandied Cherries, for garnish
  • Marigold blossom, for garnish


Step one

Add the whiskey, maraschino liqueur and pineapple juice to a shaker tin with ice.

Step two

Shake and strain into a Moscow Mule mug filled with fresh ice.

Step three

Top with ginger beer.

Step four

Garnish with a skewer of brandied cherries and a marigold blossom.

Contributed by Kyle Moloney