Gingerberry Kombucha Moscow Mule

Y’all I’m pretty darn excited to share this recipe with you because it combines two of my favorite beverages – Moscow Mules and Kombucha.

I’m not a huge drinker, but these days if I do have a cocktail the Moscow Mule is my drink of choice. Mainly because I’m obsessed with all things ginger and citrus. While I realize it’s more of a summer drink…I figured New Year’s is coming up so why not share. I mean, girls walk around in tiny skirts and dresses that aren’t really seasonally appropriate in the freezing cold on New Year’s so I can sip my summery cocktail right? Right.

Kombucha is a fermented drink made from tea, yeast, sugar and bacteria. I know…sounds crazy but it’s delicious (albeit an acquired taste). Kombucha contains active strains of bacteria (also known as “The Mother” or SCOBY) which aid in digestion and is believed to support detoxification and a healthy metabolism. It can be a bit pricey, but a lot of my local grocery stores frequently have it on sale – so I like to stock up 🙂

Adding Kombucha to the Moscow Mule gives it a little extra somethin’ somethin’ that I can’t enough of. A bubbly texture, little less sugar, a little more probiotics…I’m not upset about it.