Holidays are almost here and this Citrus Moscow Mule is the main event on my cocktail bar table this year.
If you’ve been following along with all of the recipes I’ve been pumping out this holiday season you might be wondering “but, where is the booze?” I’ve been a bit distracted with holiday meal mains, sides and desserts, cookies, cherry pie bars and you name it. But, today is the prefect time to share a bit of festive cheer with this Citrus Moscow Mule cocktail recipe.
It pairs the bright, zesty flavor of kumquats, freshly squeezed lime juice, spicy ginger beer and a touch of vodka.
The interesting thing about kumquats is that out of all the varieties of citrus, it has a sweet rind. In fact, you are supposed to eat the whole fruit with the rind. The contrast of the sweet rind and sour fruit inside is what makes kumquats work so well in a cocktail. Its juice is so delightful that it begs to be used for something special. Dress the classic Moscow mule with bright, sparkling notes of these sweet and zesty citrus fruit’s nectar.
Pick up some pearly kumquats at the supermarket, cut some fresh mint and combine for a totally new way to appreciate winter holidays. This Citrus Moscow Mule is a bright and refreshing variation on everyone’s favorite cocktail with vodka and ginger beer. Copper mug optional, but totally encouraged.
Also? I often make virgin Moscow Mules by simply omitting the vodka. So if you have young kids, or just prefer no alcohol, these drinks can be adapted for all to enjoy!
- Kumquat Clove Simple Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 3-4 sliced kumquats
- 1 tsp whole cloves
- Citrus Moscow Mule:
- 1/2 cup sliced kumquats
- 2/3 cup clementine juice (about 2-3 clementines)
- 1/4 cup lime juice (about 1-2 limes)
- 3 oz vodka
- 8 oz ginger beer
- 2 sprigs fresh mint
- 2 strips of lime zest
- crushed ice
- ice cubes
- In small saucepan, over medium-high heat, bring water, sugar, cloves and kumquat slices to a boil.
- Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and set aside to cool before straining through a fine-mesh sieve to a bowl.
- Fill cocktail shaker half full with ice cubes. Add sliced kumquats. clementine juice, lime juice, vodka and 2 tbsp of kumquat clove syrup (reserve the rest for next time). Shake vigorously until well chilled.
- Strain through cocktail shaker sieve into glasses half full with crushed ice. Top with ginger beer, garnish with fresh mint and lime zest.
I know you said optional, but that copper mug is a beauty! 🙂 This rendition of a Mule is right up my alley. I adore citrus and with the clementine’s it is so seasonal. Thanks for sharing! 🙂
Love to hear it Sharon! Thanks!
I haven’t used kumquats in a drink before, but this sounds really delicious! I love how your drink looks too.
Thank you Shareba!
I’ve never used kumquats before but I feel like a tasty citrus Moscow mule is the perfect way to try them out for the first time!
Totally! I hope you love it Charlotte! Thanks!
Beautiful! This sounds so good, I want one right now! I’ve never had kumquat, but it sounds delicious, and I can imagine the taste in this drink. Yum!
Thanks so much Gabrielle!
This looks like a tasty take on a Moscow Mule recipe. So many ways to spice up simple syrup, right?
Agree! Thanks so much Ben!
Hi Lily I am not much of a drinker alcohol that is actually I am a bit allergic. When I drink alcohol I have a reaction in my niacin levels and have a hot flush in my face. But I love the flavors in this drink and it looks so inviting. I love the cooper mugs. The use of cloves and mint and also the kumquats which I think are little jewels of flavor has me quite intrigued and I will sit with the young ones at their table and enjoy a virgin version of this Moscow Mule. Beautiful pictures and wonderful cocktail for the festive season. Well Done!
Cheers!
Loreto@SugarLoveSpices
Thanks so much Loreto! I hope you enjoyed your virgin Moscow Mule over the holidays!
I’ll admit that I straight-up had no idea what a Moscow Mule was before this year, but BOY have they ever been popular in 2017. With all the twist and variations out there, I must say that I’m quite taken by this one. It sounds fantastically refreshing and crisp, which I love. The virgin option is fantastic too – I always like it when I can do that with a cocktail without having to go through too many extra steps. I also quite like your photography here. I think with the copper mule mugs, there’s the temptation to ignore the drink itself, but you’ve done a wonderful job of shooting everything here. Kudos!
Love to hear it Sean! Thanks so much!