I can’t remember the first time I ever had a Moscow Mule – but I do remember that I absolutely loved it. It was refreshing and light and I really enjoyed the ginger beer. When I saw kumquats in the store I snatched them up and grabbed a cucumber and knew exactly what to make – a cucumber kumquat moscow mule.

Gin and cucumbers pair so well together so I knew that it would balance the ginger beer and gin nicely. And kumquats? Their tartness just brought the acidity that this drink needed; the brightness was welcomed with open arms. If you don’t like gin, feel free to swap it with vodka – it will still taste fantastic.

I got these copper mugs one Christmas and I think they are one of my favorite gifts. They get used often in my house, especially during the warmer months. Since the copper gets so cold there is no need to keep adding ice if you’re just sipping because the copper really insulates the drink. They just stay frosty and delicious, which is why they are my favorite glass in my bar.

PS- I was featured on Cooking Channel’s blog yesterday for my Watermelon Beer, so if you haven’t checked it out yet, go see it here!

Cucumber Kumquat Moscow Mule

1 ginger beer
2 oz gin
Cucumber, cut into thin slices
Kumquats, quartered or halved

In the bottom of a moscow mule mug or an old fashioned glass, muddle a few cucumber and kumquats. Add ice and top with gin, then ginger beer. Stir to mix and add cucumbers and kumquats on top for garnish. Serve immediately.

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