Cucumber Basil Kombucha Mule

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.

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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Let's Get Cookin'

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.

• Author: The Real Food Dietitians
• Prep Time: 5-10 mins
• Total Time: 5-10 mins
• Yield: 2 1x
• Category: Drinks & Beverages, Fermented Foods
• Cuisine: Gluten-free, Paleo, Vegan

Print Recipe

Ingredients

• 4 thick cucumber slices (plus additional for garnish)
• 4 large basil leaves (plus additional for garnish)
• 4 thin slices of fresh ginger
• Juice of 2 limes
• 16 ounces ginger kombucha (such as GT’S Enlightened Gingerade)
• 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

1. In the bottom of two copper mugs or other glass, place cucumbers and basil leaves.
2. 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).
3. Divide the lime juice and vodka (if using) between the two mugs and fill each 3/4 full with ice.
4. 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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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.