A fun and festive holiday spin on a Moscow Mule - perfect for New Years Eve! This healthier version uses ginger kombucha instead of ginger beer.
Hello from Holiday Vacation-land… aka, my parents house where Jack and I have been spending the week. We flew in just in time to have a white Christmas before the snow melted. Other than spending time with family, we’ve been spending time in the house because we’re really not winter people. I binge-watched Shirley Temple movies; Jack fixed my parents computer. We’ve been eating my mom’s Christmas cookies, and I’ve been working on a few new recipes – spending time in front of the stove is the best way to stay warm around here! All in all, it’s been a much-needed relaxing week.
We’re heading home tomorrow to spend New Years Eve with friends, and I’m excited to make this cocktail.
We often mix kombucha into our cocktails, but it didn’t occur to me until now to use it in a Moscow Mule in place of the ginger beer! This cocktail couldn’t be easier to put together – it’s just a splash of vodka, kombucha, and a squeeze of orange. For garnish I added cranberries and a sprig of rosemary.
Winter Spiced Moscow Mule
- 4 to 6 ounces ginger kombucha (or ginger beer)
- 2 ounces vodka
- Squeeze of orange
- Handful of crushed ice
- Orange wedges
- Fresh rosemary
- In a copper mug, mix together the ginger kombucha, vodka, orange juice, and crushed ice. Stir to combine. Garnish with cranberries, an orange wedge, and a sprig of fresh rosemary.