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Winter Citrus Moscow Mule with Candied Mint

Winter Citrus Moscow Mule with Candied Mint

Refreshing and spicy Winter Citrus Moscow Mules with Candied Mint make the perfect holiday cocktail this winter.
Prep Time 10 mins
Total Time 10 mins
Course Drink
Servings 2 servings


  • 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

Candied Mint

  • 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.
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