Refreshing and spicy Winter Citrus Moscow Mule with Candied Mint makes the perfect holiday cocktail this winter.
I can’t remember the first time I ever had a Moscow Mule – but I’ve been hooked ever since.
The best Moscow Mule I ever had was on a cool afternoon in Miami’s vibrant Cuban neighborhood, Little Havana. Steve and I flew down to Miami for a day last January to escape the hectic NYC winter for a few hours (Literally. We were there for less than 24 hours).
Steve called up one of his best Navy friends who happened to be living in Little Havana at the time. We met up at a tiny Cuban restaurant that was surrounded by locals conversing over games of dominos. We ate Cubanos and washed them down with some flan and cortaditos.
After our stomachs were full, the three of us wandered into a bar … and there, in a bar on Calle Ocho, we had THE Moscow Mule of Moscow Mules. Seriously, the best one of our lives.
Today I’m giving a classic a holiday makeover – a Moscow Mule with a winter-y twist. A Moscow Mule bursting with citrus and mint.
I used my favorite vodka, Absolut Elyx. Absolut Elyx is the world’s first single estate copper crafted luxury vodka. It has a smooth taste with an exceptional quality and depth thanks to their unique copper catalyzation process. The vodka is made with winter wheat and pure water sourced from one single estate. It is distilled in a hand operated vintage copper still from 1921, to produce the signature luxury flavor.
This holiday season, I am celebrating in true Absolut Elyx fashion – with hospitality, warmth, and of course lots of style. Copper style that is.
I got these copper mule cups from the Elyx Boutique. They get used often in my house, especially during the holidays.
Why copper cups? Well, copper becomes cold very quickly, so your cold drink stays frosty and refreshing far longer than if it were in a glass. Plus, the presentation is on point, and I am all about experiences.
Copper really does make it better.
- crushed ice
- 6 oz ginger beer
- 4 oz Absolut Elyx
- 4 oz orange juice or freshly squeezed winter citrus juice (tangerine, clementine, etc)
- 1 oz freshly squeezed lime juice
- Seasonal Citrus for topping (optional)
- Candied Mint Leaves for garnish (optional)
- ½ cup mint leaves
- ¼ cup sugar
- ¼ cup water
- Combine all ingredients in a copper mule cup over crushed ice, top with ginger beer
- and garnish.
- Candied Mint: Gently dip each mint leaf in water. Then, cover in sugar. Place on a parchment paper lined baking sheet. Allow the leaves to dry at least 3 hours at room temperature. The mint can be made 1 day ahead and left to dry up to 24 hours.