Stubborn Hospitality Recipe

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Created by: Carr Hah, Bar Manager, Big Bar at Alcove, Los Angeles, CA.


  • 1 1/2 ounces pineapple-infused Aylesbury Duck vodka
  • 3 muddled basil leaves
  • 3/4 ounce fresh lime juice
  • East Imperial ginger beer
  • Ginger foam


  • Whip shake three muddled basil leaves with the pineapple-infused vodka and lime juice, and then strain into a copper mule mug.
  • Add fresh ice, top with ginger foam, slap a fresh basil leaf and garnish.


I was inspired by the fresh produce I can get year round here in LA! I like the bright, slightly sweet pineapple flavor with the sharpness of the ginger.  It is very aromatic as you lift the drink to take a sip. The flavors come together to create a very refreshing, quaffable cocktail that I can totally imagine myself sipping on a patio on a pefectly sunny Los Angeles day.