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!
- ¼ cup water
- ¼ cup granulated sugar
- 3-4 sliced kumquats
- 1 tsp whole cloves
- ½ cup sliced kumquats
- ⅔ cup clementine juice (about 2-3 clementines)
- ¼ 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.