This is an adaptation of a drink devised for our new experimental cocktail bar, Viajante 87 in London, and is essentially a twist on El Burro, Mexico’s answer to the Moscow mule. We use fresh pineapple juice, but add a little sugar so it keeps for longer in the fridge, and a little apple cider vinegar for a welcome touch of acidity. The shrub and ginger beer (or ale) together make a lovely non-alcoholic drink, too.
