Cocktails › Classics › Pumpkin Spice Moscow Mule
Pumpkin Spice Moscow Mule
The copper mug classic in a fall sweater. A Pumpkin Spice Moscow Mule keeps the bright lime and the bold ginger heat of the original and folds in smooth pumpkin and warm baking spice, so the first sip reads cozy and spiced, the middle brings the ginger fire, and the finish stays clean and cold to the last drink from the mug.
Ingredients
- 2oz (60ml) vanilla vodka
- 0.5oz (15ml) pumpkin puree
- 0.5oz (15ml) fresh lime juice
- 1/4 tsp pumpkin pie spice, plus a little more for garnish
- 4oz (120ml) ginger beer
- Plenty of fresh ice
- Lime wedge, for garnish
Method
- Chill the copper mug in the freezer for a few minutes if you can, because a cold mug keeps the drink frosty to the last sip.
- Add the vanilla vodka, the pumpkin puree, the fresh lime juice, and the pumpkin pie spice to a shaker filled with fresh ice.
- Shake hard for 10 to 12 seconds until the puree blends smooth and the shaker feels frosty.
- Fill the chilled mug to the top with fresh ice.
- Strain the shaken mix over the fresh ice in the mug.
- Top with the ginger beer, pouring slowly so the bubbles survive the pour.
- Stir once, gently, from the bottom to fold the spice through the ginger beer.
- Dust a little extra pumpkin pie spice over the top, rest the lime wedge on the rim, and serve at once.
Tip: Pumpkin puree varies a lot from can to can, so give the mug a taste before you call it done. A thick puree can mute the lime, so add a small squeeze more if the spice reads heavy. A thin puree may need a touch more spice to hold its place against the ginger heat. Shake the spiced base hard and pour the ginger beer last and cold, because the bubbles lift the pumpkin and keep a rich mug tasting bright instead of heavy.
Zero Proof Version
Want it without the alcohol? Our sister site Mocktail O'Clock pours a Virgin Moscow Mule.
Serve It With
Our sister site Cooking with Dade pairs it with Instant Pot Butternut Squash Soup.
Variations
- Kentucky Pumpkin Mule. Swap the vanilla vodka for bourbon and keep every other measure the same. The bourbon brings warm oak and vanilla under the pumpkin spice, the ginger heat lands deeper, and the mug drinks rounder on the coldest fall nights.
- Apple Pumpkin Mule. Swap one ounce of the ginger beer for one ounce of fresh apple cider and keep every other measure the same. The cider softens the ginger edge, lifts the pumpkin, and turns the mug toward orchard fruit while the lime keeps the finish bright.
Questions
What is in a Pumpkin Spice Moscow Mule?
Vanilla vodka, pumpkin puree, fresh lime juice, pumpkin pie spice, and ginger beer. The vodka, the puree, the lime, and the spice are shaken with ice, strained into a copper mug over fresh ice, topped with cold ginger beer, and finished with a dusting of extra spice and a lime wedge.
Why shake the base instead of building it in the mug?
Pumpkin puree is thick and sinks if you only stir it, so the shake blends the puree and the spice through the vodka and the lime before the ginger beer goes in. You get the same spiced flavour in every sip instead of a heavy layer at the bottom of the mug.
Can I use plain vodka instead of vanilla vodka?
Yes. Plain vodka keeps the build clean and lets the pumpkin spice speak louder. Add a tiny drop of vanilla extract to the shaker if you still want the soft vanilla note under the spice.
What ginger beer works best in a Pumpkin Spice Moscow Mule?
A bold and dry ginger beer with real heat works best, because the pumpkin and the vanilla both lean sweet and need the ginger bite to stay in balance. Keep the bottle cold until the pour so the bubbles stay lively.
Can I make a Pumpkin Spice Moscow Mule without a copper mug?
Yes. A highball glass or a rocks glass filled with plenty of ice gives you the same drink, and the flavours do not change. You only lose the frosty feel and the classic look of the copper mug.