Guys: It’s May, which means it’s officially unofficial Moscow Mule season! I know mules’ popularity has gotten a little out of hand, seeing as you can surely spot the concoction on most cocktail menus these days. Still, it’s a refreshing drink that is perfect for warm weather—and even better, one that I think lends itself so well to adapting to your tastes and what you might have laying around your kitchen.

The lovely team at Heritage Distilling was kind enough to send over some bottles of their best spirits for me to play around with—no strings attached. I would never write about something I didn’t love, and I knew I would scrap the recipe if it didn’t feel right. Luckily, it did—and here’s why: their ginger vodka is delicious.

It’s not overly ginger-y, which could completely overwhelm a cocktail. I’m not even much of a vodka drinker, but I think this could easily find its way into many a summer beverage. While I sipped, I knew it would be the perfect component to a classic Moscow Mule.

Though the ginger vodka already added a fun spin to the classic beverage, I wanted to keep playing with it. Pineapple has been on my brain lately (tiki drinks are ev-er-y-where—I can’t wait to make my own), and I thought rosemary would add an unexpected element to the drink.

This pineapple-rosemary syrup—it’s the real deal. The two flavors compliment each other so well. I could sip it by itself, if truth be told. I won’t, but I could…it’s that delicious.

If you have a chance to grab a bottle by Heritage, do. They’re based up in Gig Harbor, Washington, using natural flavors and locally-sourced ingredients. “Field to flask” is the new “farm to table”—and these guys follow that motto in the creation of all their spirits. Even cooler? The company is majority-owned by women and family operated. That’s pretty rad, if you ask me.

I hope you get a chance to make this variation on the classic cocktail, and experiment with your favorite ingredients at home.

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Pinemary Mules
makes 1 cocktail; build each individually over ice

• 2 oz ginger vodka; I used Heritage Distilling (regular vodka will work just fine here too—Heritage also makes one of those!)
• 2 oz fresh lime juice
• 1.5 oz pineapple-rosemary syrup
• 4 oz ginger beer

Add vodka, lime juice, and syrup to a glass filled with ice. Give a good stir. Top with your favorite ginger beer. Garnish with pineapple, lime, rosemary, or any combination thereof!

Pineapple-Rosemary Syrup
makes about 1 cup

• 1 ½ c. chopped fresh pineapple
• 3/8 c. sugar, separated
• ½ c. water
• 3 sprigs rosemary

Combine pineapple and ¼ c. sugar in a container, cover with plastic wrap, and allow to mascerate overnight in the fridge. Next, mash pineapple in its juices with a potato masher, to allow the fruit to release as much juice as possible. Add juice and pineapple bits to a small saucepan, along with the ⅛ c. sugar, ½ c. water, and the rosemary. Heat on low until sugar has dissolved and flavors begin to meld. Remove from heat and allow everything to steep for an hour or so. Mash the mixture again to release as much juice and flavor as possible. Strain through a fine mesh strainer to a mason jar or something similar. Should keep for 2 weeks.

A note on simple syrups: I make my syrups in small batches, like this recipe calls for, because i absolutely hate to have to throw them out. Plus, they are so easy to make, you can whip up a batch with hardly any foresight.

Barware notes: My Moscow Mule mugs are by Old Dutch. The pineapple juicer is by Lilly Pulitzer for Target (yes, I was one of those maniacs scouring the aisles the day of launch…). The syrup bottle was a thrift find.