Cool off and kick back with this garden-fresh, low-sugar Cucumber Basil Kombucha Mule!
The Moscow Mule gets a healthy re-do
It’s no secret that I like a fizzy cocktail from time to time but what I don’t like is all. the. sugar these drinks normally pack. And being one who prefers savory over sweet, I just had to make my own version, using kombucha in place of the ginger beer you’d normally find in a Moscow Mule. Because gut-health is always on my mind.
The cucumber, basil, and lime is such a great combo and the kombucha gives it just enough sweetness and a gingery bite to bring everything together in what is now my most favorite adult beverage.
Cool off and kick back with this Cucumber Basil Kombucha Mule – just 2g of sugar! #realfood Click To Tweet
Like many summery cocktails, you can leave out the booze if you don’t drink, don’t want to drink or need it to be Whole30-friendly – and it’s still incredibly delicious and refreshing and oh, so gorgeous served up in big copper mugs just like the real deal.
I used Tito’s Handmade Vodka because it’s naturally gluten-free and super smooth. I’m also pretty smitten by the fact that the bottle has a little copper-colored cap that matches my copper mugs. So pretty.
Cocktails can be part of a healthy lifestyle
If you’re wondering how a real food blog could share a recipe for a boozy Cucumber Basil Kombucha Mule, then you need to read our 5 Tips to Help You Drink Smarter. We’re totally human over here and love us some cocktails from time to time, but we always strive to make them a little healthier and include them within the context of a healthy, balanced diet – and we hope you love this one as much as we do!
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Cucumber Basil Kombucha Mule
Cool off and unwind with our garden-fresh, low-sugar version of the popular Moscow Mule. Look for ginger kombucha with less than 6g of sugar per serving.
- Prep Time: 5-10 mins
- Total Time: 5-10 mins
- Yield: 2
- Category: Drinks & Beverages, Fermented Foods
- Cuisine: Gluten-free, Paleo, Vegan
Ingredients
- 4 thick cucumber slices (plus additional for garnish)
- 4 large basil leaves (plus additional for garnish)
- 4 thin slices of fresh ginger (such as GT’S Enlightened Gingerade)
- Juice of 2 limes
- 12-16 ounces ginger kombucha
- 2 ounces gluten-free vodka (such as Tito’s Handmade Vodka; omit for a Whole30-friendly “mocktail”)
- 1/2 cup sparkling water (such as Waterloo, LaCroix or San Pellegrino)
- Ice cubes (about 2-3 cups)
Instructions
- In the bottom of two copper mugs or other glass, place cucumbers and basil leaves.
- Use the handle of a wooden spoon or a cocktail muddler to gently muddle the cucumber, basil, and ginger together (you just want to bruise them up a bit, not make a mash).
- Add ice to fill cup 3/4 full, then add the lime juice and vodka (if using).
- Add kombucha, then top it off with sparkling water. Stir gently. Garnish with additional cucumber slices and basil leaves, if desired.
Notes
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Nutrition
- Serving Size: 1/2 recipe
- Calories: 94
- Sugar: 2g
- Sodium: 11mg
- Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
What’s your favorite way to health-ify cocktails and other summer treats? Share in the comments below!
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Can you put on a recipe without cucumbers, I’m allergic to them.
You can simply omit the cucumber in this recipe.