Clementine Moscow Mule Clementine Moscow Mule

Clementine Moscow Mule | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 2 servings
  • Credits : Canadian Living Magazine



In small saucepan, bring water, sugar and cloves to boil over medium-high heat. Cook until sugar is dissolved, about 1 minute. Remove from heat; strain through fine-mesh sieve into bowl. Set aside.

Fill cocktail shaker half full with ice cubes. Add clementine juice, lime juice, vodka and 1 tsp of the clove syrup; shake vigorously until well chilled. 

Strain through fine-mesh sieve into glasses half-filled with crushed ice. Top with ginger beer; garnish with zest and mint. 


Basil: Elevate brunch with thinly sliced fresh basil leaves in a fruit salad made with clementine segments and chunks of cantaloupe.

Chocolate: Dip half of each clementine segment in melted dark chocolate. Transfer to a parchment paper–lined tray; refrigerate until the chocolate is set. Wrap for a hostess gift or add the treats to a holiday dessert tray.

Brandy: Use strips of the fruit's zest for extra flavour in brandy-based after-dinner digestifs.

Nutritional facts Per serving: about

  • Sodium 4 mg
  • Sugars 21 g
  • Protein 1 g
  • Calories 187
  • Potassium 179 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 24 g


  • Iron 1
  • Folate 10
  • Calcium 3
  • Vitamin C 82
Share X

Clementine Moscow Mule