Replace the ginger beer with gut-healing ginger kombucha in this healthier riff on the traditional Moscow Mule? Sure. Let’s! Kombucha Mules are the next big thing!
First, I need to spend a minute to tell you about a sensational little spot in Post Alley off of Pike Place Market in Seattle. Every time I find myself in that part of town, I also happen to find myself ducking into Rachel’s Ginger Beer for one of their exceptional mules. It was there that I first learned that mules made with tequila, rum or gin (versus the traditional vodka) was a thing — a delicious, delicious thing.
The last time I was there was for a little prefunkin’ for a friend’s birthday. The most popular mule among us? Gin.
After sipping on a few of those, it got me thinking that they’d be pretty darn tasty with ginger kombucha (not to mention they’d have a lot less sugar too). Turns out — they are!
So grab yourself a copper mug and loads of crushed ice and have fun with mixing up a kombucha mule this weekend!
- 1 shot of gin
- ginger kombucha (about 1 cup)
- crushed ice
- 2 lime wedges
- a slice or two of peeled ginger root
- Fill a copper mug with crushed ice.
- Add a shot of your preferred gin, a slice of peeled ginger root and two lime wedges (I like to give them a squeeze first so the lime flavor has more presence).
- Fill to the chilly brim with ginger kombucha and serve.
A few things help this recipe come together…
You gotta have a set of copper mugs. You just do! Need a jigger? OXO brand products have always been reliable for me. I’m a fan of peeling ginger root with a regular veggie peeler as opposed to a paring knife, so, again, OXO to the rescue with a standard peeler and one specifically for ginger root. Last but not least, kombucha. I’ve been using this Kombucha Brooklyn homebrew kit since 2012, if you’d like to make your own. Otherwise, just pick up a bottle of ginger kombucha the next time you’re at the store. You can’t go wrong.
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