Grapefruit Mule

This Grapefruit Mule is a zesty and refreshing twist on a classic cocktail. Fresh grapefruit juice and a hint of vanilla extract are the highlights of this easy drink.

HOW is it the end of April already? Seeing as how grapefruit season typically runs November to April here in the United States, I really wanted to share this Grapefruit Mule recipe with you earlier, but life got in the way. But I hope you have been enjoying my other grapefruit vodka cocktail this year.

Depending on where you live, you might be able to find grapefruit year-round. If not, I’ll remind you about this recipe next fall, and you can make it along with my grapefruit creme brulee and almond crusted chicken, which I love to serve with fresh grapefruit.

This recipe is special because it completes my “mules all year ’round” project. I now have a recipe for a strawberry mule for the summer, caramel apple mule for the fall, a whiskey mule recipe perfect for the winter since it’s made with bourbon, and now this grapefruit mule for the spring!

Here are the grapefruit mule ingredients you will need:

• grapefruit juice – the tart and slightly bitter flavor of grapefruit juice balances the sweet and spicy ginger beer perfectly. Use fresh squeezed pink grapefruit juice or buy a high-quality bottled juice where grapefruit juice is the only ingredient.
• ginger beer – the spicy and sweet flavor of ginger beer is the signature flavor of a mule cocktail. It’s also nice and bubbly! I usually use Fever Tree brand.
• vodka – the neutral flavor of plain vodka is perfect for this grapefruit Moscow mule, as it doesn’t compete with the grapefruit and ginger flavors going on. Vodka is also my booze of choice for basil cocktails.
• vanilla extract – this ingredient is optional, but it adds a unique depth of flavor and subtle sweetness to this grapefruit mule recipe.

How to juice a grapefruit:

To get the most juice possible out of a fresh grapefruit for this ginger grapefruit cocktail, roll it on a counter with the palm of your hand to break up the juice sacs inside the fruit. This is best practice for ANY type of citrus, and good to keep in mind when you’re making citrus vinaigrette.

Cut the grapefruit in half, and use a citrus reamer or juicer to get all the juice out. Sometimes I’ll do this over a fine-mesh strainer set over a large liquid measuring cup to catch any seeds or pulp.

How to make a grapefruit Moscow mule:

Making this grapefruit vanilla mule mule truly couldn’t be easier. You’ll start by filling copper mugs or cocktail glasses with ice.

Then, pour all the ingredients over the ice and give it a good stir. That’s it!

Serve the grapefruit mules garnished with fresh grapefruit wedges.

Why is this grapefruit vanilla mule recipe served in copper mugs?

Moscow mules are traditionally served in copper mugs. Not only do these vessels look stylish, but they help keep drinks super cold thanks to copper’s thermal conductivity.

Be sure to purchase high-quality, food-grape copper mugs to avoid any potential health risks from copper leaching into your cocktails.

If you’re going to be drinking grapefruit Moscow mules regularly, I do recommend investing in some copper mugs if you can. But if not, a double old fashioned glass works just fine for these grapefruit mules!

Serve some snacks with this ginger grapefruit cocktail!

This citrusy grapefruit Moscow mule pairs well with salty snacks like spicy potato chips, truffle popcorn and phyllo cup appetizers.

You could also serve it with cheese and charcuterie, such as my cheese board with roasted grapes, or individual charcuterie cups.