Sichuan Mule

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By: Jane Liu, Bartender, Yuen Long, Hong Kong.


  • 2 ounces Absolut vodka
  • 1 1/2 ounces spiced pineapple juice (see recipe page 00)
  • 1/2 ounce lime juice
  • 1/2 ounce fresh ginger juice
  • 1 1/2 ounces ginger beer


  1. Combine all ingredients, except the ginger beer, in a shaker, add ice, shake well and then double strain into the chilled mule mug filled with crushed ice.
  2. Slowly top up with ginger beer.


Serve with Sichuan hot pot spices.

Spiced Pineapple Juice:

  • 300ml pineapple juice
  • 1 bar spoon green Sichuan peppercorn
  • 1 bar spoon red Sichuan peppercorn
  • 4 pieces dried chili
  • 1 piece black cardamom
  • 35 pieces white cardamom
  • 4 pieces star anise
  • 4 slices licorice root
  • 2 pieces cinnamon stick
  • 7 slices dried ginger
  • 20 pieces cloves
  • Simply put the pineapple juice and the spices into a pot, and then heat gently, without bringing to a boil, for around 10 minutes.


Combining the elements of a Sichuan spicy hot pot, this cocktail is a classic with a twist of oriental flavor. The Sichuan spicy hot pot is known for its spicy, numbing, yet fragrant flavor. I made spiced pineapple juice by heating it with hot pot spices, resulting in a smooth spicy-sweet flavor. The drink starts with the fragrance of the spices, then continues with the sweetness of the pineapple, which is then balanced by the citrusy notes of lime, and rounds out with a hint of ginger. The choice of keeping ginger beer in the recipe was made in order to enhance the drink with that lovely bubbly sensation, which also echoes with the complex spices. It keeps the original Moscow Mule’s simplicity, yet creates a unique freshness with layers of spiciness.