• 1 1/2 ounces Reyka vodka
  • 1 egg white
  • 3/4 ounce pineapple-sage shrub
  • 1/4 ounce St. Germain elderflower liqueur
  • Juice of 1 lime
  • Barritt’s ginger beer


Combine all ingredients except the ginger beer into a shaker. Double shake and fill the mule mug with ice. Strain and top with ginger beer. Garnish with a pineapple leaf.


As a bartender I have recently been exploring using egg whites in my cocktails – I just love the texture the fluffy whites bring. So I thought incorporating that alongside the bold flavors of pineapple – plus the floral component of the elderflower liqueur – would pair super well and come together for a nice play on the Moscow Mule.
Lexy Biller
Lexy Biller tends bar at Crane Ramen, a hip Japanese restaurant in Gainesville, Florida that’s pushing the boundaries of typical college town dining with its combination of hand-crafted ramen and innovative cocktails. Focused on seasonal and area-sourced ingredients, Lexy is the mind behind a unique selection of specialty drinks making Crane Ramen one of Gainesville’s top cocktail destinations. While pursuing her degree in Digital Arts and Science at the University of Florida, she discovered an even greater interest in the art of craft cocktails. Just 22 years old, Lexy has a passion for hospitality, a keen eye for detail, and a natural and growing talent for mixology. She hopes to continue to develop her craft behind the bar, and to make a big impact on the cocktail scene.