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Limoncello Moscow Mule

When customers crave something refreshingly different, they often choose the Limoncello Moscow Mule. This twist on the classic cocktail combines the smooth, citrusy taste of Limoncello with the crisp bite of ginger beer and a splash of vodka for good measure. Topped off with fresh mint and lime, it’s a surefire hit for any gathering or a sunny afternoon. The mix of flavors creates a lively, refreshing drink that suits any palate. Give the Limoncello Moscow Mule recipe a try; you won’t regret it!

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Limoncello Moscow Mule

Limoncello Moscow Mule

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Limoncello, Moscow Mule, Vodka
Servings: 1 drink
Author: Paul Kushner
Try a Limoncello Moscow Mule today—enjoy a refreshing blend of citrus, mint, and ginger.


  • 7 fresh mint leaves
  • 1.5 oz Limoncello
  • 1 oz vodka
  • 1/2 oz lime juice
  • 3 oz ginger beer
  • Additional mint leaves and a lime wedge for garnish optional


  • Muddle the Mint: In a sturdy glass or a cocktail shaker, gently muddle the 7 fresh mint leaves to release their flavor. You don’t need to shred the mint, just press enough to bruise the leaves and unlock the aroma.
  • Combine Ingredients: Add the Limoncello, vodka, and lime juice to the glass.
  • Add Ice: Fill the glass or shaker with about 1 cup of ice, covering the liquid.
  • Shake or Stir: If using a shaker, give it a good shake to mix the ingredients well. If you don’t have a shaker, just stir the ingredients thoroughly in the glass.
  • Top with Ginger Beer: Pour the mixture into a Moscow Mule mug or a highball glass and top it with ginger beer. The ginger beer adds a spicy fizz that complements the sweetness of the Limoncello and the tartness of the lime.
  • Garnish and Serve: Garnish with additional mint leaves and a wedge of lime on the rim of the glass for an extra touch of freshness.
Tried this recipe?Leave a comment and let us know how it was!
Limoncello Moscow Mule
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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